Tomato Bean Pot Recipe
Ingredients
| Navy beans | 20 Ounce, drained, rinsed | |
| Onion | 1 Cup (16 tbs), finley chopped | |
| Celery | 1 Cup (16 tbs), finley chopped | |
| Tomatoes | 2 Cup (16 tbs), undrained | |
| Hot water | 1 Cup (16 tbs) | |
| Sweet pickle relish | 1 Tablespoon | |
| 1/4 cup pour able Splenda or Sugar Twin | ||
| 2 tablespoons Brown Sugar Twin | ||
| 2 teaspoons prepared yellow mustard | ||
| 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.
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.
Chef
