Tomato Bean Pot
|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|
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.