Ingredients
- 1-1/2 cups ketchup
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1/2 cup packed brown sugar
- 1/2 cup water
- 1/2 cup Italian salad dressing
- 2 bay leaves
- 1 tablespoon cider vinegar
- 1 teaspoon ground mustard
- 1/8 teaspoon pepper
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15-1/4 ounces) lima beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
Directions
- In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.
Nutrition Facts
3/4 cup: 255 calories, 4g fat (0 saturated fat), 0 cholesterol, 942mg sodium, 45g carbohydrate (21g sugars, 7g fiber), 9g protein. Diabetic exchanges: 1-1/2 starch, 1/2 fat.
