These beans taste very good. They are always a hit with my kids and at potlucks. The recipe is easy as most of it is from various canned beans. I’ve also added cooked shredded chicken for a slightly sweet chicken chili.
Colorful Baked Beans
Author: Cooking up a Project
Recipe type: Side Dish
Cuisine: Beans
Prep time:
Cook time:
Total time:

Ingredients
- 1½ cups ketchup
- 1 onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- ½ cup water
- ½ cup packed brown sugar
- 2 bay leaves
- 2 to 3 Tbsp cider vinegar
- 1 tsp ground mustard
- ⅛ tsp pepper
- 1 can (16 oz) kidney beans, rinsed and drained
- 1 can (15½ oz) great northern beans, rinsed and drained
- 1 can (15 oz) lima beans, rinsed and drained
- 1 can (15½ oz) black-eyed peas, rinsed and drained
Instructions
In a hurry.
- Combine all ingredients in a large pot and mix well.
- Bring to a boil and then reduce heat to low and simmer with lid on for 30-40 minutes or until onions and peppers are tender.
- Stir occasionally as it simmers.
- Remove the bay leaves before serving
Nice and Slow
- Spray the inside of a 4 to 6 quart slow cooker with non-stick cooking spray.
- Combine all ingredients and mix well.
- Cover and cook on low for 5-7 hours or until onions and peppers are tender.
- Remove the bay leaves before serving.