Kidney Bean Bake
|Tomato sauce||8 Ounce (1 Can, 1 Cup, Hunt'S)|
|Sweet pickle relish||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Red kidney beans||30 Ounce, drained, rinsed (Three 16-Ounce Cans)|
|Finely chopped celery||1 Cup (16 tbs)|
|Finely chopped onion||1 Cup (16 tbs)|
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine tomato sauce, pickle relish, and black pepper.
Add kidney beans, celery, and onion.
Mix well to combine.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.