Ingredients
1-1/2 cups ketchup2 celery ribs, chopped1 medium onion, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped1/2 cup packed brown sugar1/2 cup water1/2 cup Italian salad dressing2 bay leaves1 tablespoon cider vinegar1 teaspoon ground mustard1/8 teaspoon pepper1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/2 ounces) black-eyed peas, rinsed and drained1 can (15-1/2 ounces) great northern beans, rinsed and drained1 can (15-1/4 ounces) whole kernel corn, drained1 can (15-1/4 ounces) lima beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained
Preparation
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.
