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.
Serving size: Complete recipe
Calories 3131 Calories from Fat 85
% Daily Value*
Total Fat 10 g15.6%
Saturated Fat 1.5 g7.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 754.7 mg31.4%
Total Carbohydrates 583 g194.4%
Dietary Fiber 138.2 g552.7%
Sugars 57.5 g
Protein 197 g395%
Vitamin A 50.8% Vitamin C 140.5%
Calcium 82.7% Iron 333.1%
*Based on a 2000 Calorie diet