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Tomato Bean Pot

Ingredients
  Canned navy beans 20 Ounce, rinsed and drained (2 Cans, 16 Ounce Each)
  Finely chopped onion 1 Cup (16 tbs)
  Finely chopped celery 1 Cup (16 tbs)
  Canned tomatoes 16 Ounce, undrained (1 Can / 2 Cups)
  Hot water 1 Cup (16 tbs)
  Sweet pickle relish 1 Tablespoon
  Liquid splenda/Sugar twin 1⁄4 Cup (4 tbs) (Pourable)
  Brown sugar 2 Tablespoon
  Prepared yellow mustard 2 Teaspoon
  Black pepper 1⁄8 Teaspoon
Directions

Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine navy beans, onion, celery, and undrained tomatoes.
Stir in water, pickle relish, Splenda, Brown Sugar Twin, mustard, and black pepper.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Cook Time: 
480 Minutes

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4.026665
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2280 Calories from Fat 89

% Daily Value*

Total Fat 11 g16.4%

Saturated Fat 1.3 g6.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 976.9 mg40.7%

Total Carbohydrates 435 g145.1%

Dietary Fiber 152.3 g609.1%

Sugars 65.4 g

Protein 137 g274.4%

Vitamin A 78.1% Vitamin C 96.2%

Calcium 108.9% Iron 211.5%

*Based on a 2000 Calorie diet

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Tomato Bean Pot Recipe