Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

I found this recipe in the Light & Tasty magazine, and I make it at least once a week. A whole pot will due all week. It tastes even better when reheated. I changed it a little bit. It was a originally a slow cooker recipe, but since I'd rather cook it on stove top, it works the same. And takes a lot less time. Serve with cornbread or Hearty Oat Loaf.

Ingredients Nutrition


  1. In a large pot, combine all the ingredients.
  2. Bring to boil on medium heat for 15-30 minutes.
  3. Reduce heat, cover and simmer for about 30 more minutes or until flavors are blended.
  4. Add seasonings to taste (2 teaspoons of salt ought to be enough).
  5. Add other seasonings--spice it up a bit.
  6. This recipe is very flexible, this is just the original ingredients, except I added the cayenne pepper and the salt.
  7. Switch the beans around.
  8. I will use lima beans, or great northern beans.
  9. Any type of bean can be substituted.
  10. Heck, use 4 different types of beans.
  11. It makes for a great healthy meal.
  12. You can use 1 can pinto beans, 1 can kidney beans, 1 can great northerns, and 1 can lima beans.
  13. It's a very flexible recipe you can add your own stuff to.


Most Helpful

I've made this several times now--sorry it's taken me so long to review it! I absolutely love this--very flexible, and easy to suit to your own tastes. Great for the cooler fall and winter months coming up! I like to use 4 different types of beans, and I've also tried adding some barley to the mix--always turns out wonderfully! Thanks for posting! :)

Mamy27 September 05, 2004

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