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     Title: Slow-Cooked Bean Medley
Categories: Vegetables, Beans, Sauces
     Yield: 12 Servings

 1 1/2 c  Ketchup
     2    Celery ribs; chopped
     1 md Onion; chopped
     1 md Bell pepper; chopped
     1 md Red bell pepper; chopped
   1/2 c  Brown sugar; packed
   1/2 c  Water
   1/2 c  Italian salad dressing
     2    Bay leaves
     1 tb Cider vinegar
     1 ts Ground mustard
   1/8 ts Pepper
    16 oz Can kidney beans; rinsed,
          - drained
15 1/2 oz Can black-eyed peas; rinsed,
          - drained
15 1/2 oz Can great northern beans;
          - rinsed, drained
15 1/4 oz Can whole kernel corn;
          - drained
15 1/4 oz Can lima beans; rinsed,
          - drained
    15 oz Can black beans; rinsed,
          - drained

 In a 5 qt slow cooker, combine the first 12 ingredients. Stir in
 the remaining ingredients. Cover and cook on low for 5 to 6 hours
 or until onion and peppers are tender. Discard bay leaves.

 Recipe by Peggy Gwillim, Strasbourg, Saskatchewan

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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