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Tomato Bean Pot Recipe
|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|
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
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.