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Black Eyed Pea Party |
| 1½ | cups ketchup |
| 1 | medium onion, chopped |
| 1 | medium green pepper, chopped |
| 1 | medium sweet red pepper, chopped |
| ½ | cup water |
| ½ | cup packed brown sugar |
| 2 | bay leaves |
| 2 | to 3 tsp cider vanilla |
| 1 | tsp ground mustard |
| 1/8 | tsp pepper |
| 1 | can (16 oz) kidney beans, rinsed and drained |
| 1 | can (15½ oz) great northern beans, rinsed and drained |
| 1 | can (15¼ oz) lima beans |
| 1 | can (15 oz) black beans, rinsed and drained |
| 1 | can (15½ oz) black-eyed peas, rinsed and drained |
| 1. | In a 5-qt slow cooker, combine the first 10 ingredients. Add the beans and peas; |
| mix well. | |
| 2. | Cover and cook on low for 5 to 7 hours or until onion and peppers are tender. |
| Remove bay leaves. |