Slow-Cooked Bean Medley

We enjoyed this bean medley this weekend at one of our Easter gatherings. So delicious! Another great recipe from my Mom-in-law. :)

• 1 1/2 cups ketchup


• 2 celery ribs


• 1 medium onion, chopped


• 1 medium green pepper, chopped


• 1 medium sweet red pepper, chopped


• 1/2 cup brown sugar


• 1/2 cup water


• 1/2 cup Italian dressing


• 2 bay leaves


• 1 tbsp cider vinegar


• 1 tbsp prepared mustard


• 1/8 tsp pepper


• 16 oz can kidney beans


• 16 oz can black-eyed peas


• 16 oz can great Northern beans


• 16 oz can whole kernel corn


• 16 oz can Lima beans


• 16 oz can black beans

In a 5 quart slow cooker combine the first 12 ingredients, Rinse and drain canned beans and corn. Stir into the ingredients in the slow cooker. Cover and cook on low for 5-7 hours or until onions and peppers are tender. Discard bay leaves. Serves 12.

Any can of beans may be substituted with beans of choice.