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Slow Cooked Bean Medley
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 brown sugar packed
1/2 Cup water
1/2 Cup Italian salad dressing
2 bay leaves
1 Tbsp. cider vinegar
1 tsp. ground mustard
1/8 tsp. pepper
1 (16 oz) can kidney beans rinsed and drained
1 (15 oz) can black-eyed peas rinsed and drained
1 (15 oz) can northern beans rinsed and drained
1 (15 oz) can kernel corn drained
1 (15 oz) can black beans rinsed and drained
In a 5 qt. slow cooker combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves.
The best food in the world is all the better - and foods less good are considerably helped - by being served attractively and in interesting containers.”
Dorothy Draper
BEATEN BISCUITS: A traditional Southern U.S. biscuit originating in the 19th century, made by beating the dough with a wooden mallet for a half hour or more. Beaten biscuits are hard and crisp.
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