Bean Medley With Tomatoes Recipes

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SLOW-COOKED BEAN MEDLEY



Slow-Cooked Bean Medley image

I often change the variety of beans in this classic recipe, using whatever I have on hand to total the five cans called for. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with just about everyone. -Peggy Gwillim, Strasbourg, Saskatchewan

Provided by Taste of Home

Categories     Side Dishes

Time 5h25m

Yield 12 servings.

Number Of Ingredients 18

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

Steps:

  • 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 : Calories 255 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic exchanges

BEAN VEGETABLE MEDLEY



Bean Vegetable Medley image

Make and share this Bean Vegetable Medley recipe from Food.com.

Provided by Rita1652

Categories     Beans

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons vegetable oil
1 large onion, diced
2 stalks celery, sliced
1 medium green pepper, cut into strips
2 medium tomatoes, diced
2 cups red kidney beans, drained
1 (10 ounce) packet frozen baby lima beans
1 cup quick-cooking barley
2/3 cup parsley, Chopped
1 1/2 teaspoons salt
1 teaspoon dried basil leaves
1/4 teaspoon black pepper, Ground
3 cups boiling water
2 tablespoons cheddar cheese, Grated

Steps:

  • Heat oil in a large skillet.
  • Add onion, celery, and green pepper.
  • Cook slowly for 10 minutes.
  • Do not brown.
  • Stir in tomatoes, kidney beans, lima beans, barley, parsley, salt, basil, and black pepper.
  • Transfer mixture to a buttered 2-to 3 quart casserole with lid.
  • Add boiling water.
  • Cover.
  • Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed.
  • Sprinkle with grated cheese before serving.
  • Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter.
  • Tips: This dish can be assembled and baked later.
  • Add the boiling water just before baking.
  • Baking time should be increased by 15 minutes when starting refrigerated temperature.

Nutrition Facts : Calories 513.1, Fat 13.5, SaturatedFat 2.5, Cholesterol 3.7, Sodium 968.5, Carbohydrate 80.8, Fiber 21.3, Sugar 5.1, Protein 21.3

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