Click here for more recipes

FROM EMMA’S KITCHEN CUPBOARD

 BEAN POT MEDLEY
(Serves 8)

This recipe is a healthy solution to a starchy side dish.   Although a little bit sweet like traditional baked beans, there is also a surprising tangy flavor because of the vinegar.  And it all whips up pretty easy since you are using all canned beans – no overnight soaking!  I have the best luck finding the beans in the Mexican section of the grocery store with the Goya brand.  The personal stamp of approval from the Rich household.

1 can (15.5 ounces) black beans, drained and rinsed
1 can (15.5 ounces) red beans, drained and rinsed
1 can (15.5 ounces) Great Northern Beans, drained and rinsed
1 can (15.5 ounces) black-eyed peas, drained and rinsed
1 can (15.5 ounces) baby lima beans, drained and rinsed (I use a can of small green pea beans)
1½ cup ketchup
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
½ cup packed brown sugar
½ cup water
2-3 teaspoons cider vinegar
1 teaspoon dry mustard
2 bay leaves
½ teaspoon black pepper

1. Combine all ingredients in a slow cooker, stir.
2. Cover and cook on low 6-7 hours or until onion and bell peppers are tender.