Ingredients
1-1/2 cups ketchup1 medium onion, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped1/2 cup water1/2 cup packed brown sugar2 bay leaves2 to 3 teaspoons cider vinegar1 teaspoon ground mustard1/8 teaspoon pepper1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/2 ounces) great northern beans, rinsed and drained1 can (15-1/4 ounces) lima beans1 can (15 ounces) black beans, rinsed and drained1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
Preparation
In a 5-qt. slow cooker, combine the first 10 ingredients. Stir in the beans and peas. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves.
