* Exported from MasterCook *

Beans and More Beans - 2 Points

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Legumes Crockpot/Nesco

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces (one 16 oz can) pinto beans -- rinsed and drained
10 ounces (one 16 oz can) great northern beans -- rinsed and drained
10 ounces (one 16 oz can) butter beans -- rinsed and drained
10 ounces (one 16 oz can) red kidney beans -- rinsed and drained
2 tablespoons Brown Sugar Twin
3/4 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup Heinz Light Harvest Ketchup -- or any
reduced-sodium ketchup
1 3/4 cups (one 14 1/2 oz can) stewed tomatoes -- undrained

"Everywhere I go, I get requests for healthy Crock-Pot cuisine from busy working people who love using their pots to make healthy food that doesn't need to be watched during cooking. Here's a truly comforting and very high fiber dish that tastes of so much old-fashioned flavor, you'll think that Grandma made it!"

1. In a slow cooker container, combine pinto beans, great northern beans, butter beans, and kidney beans. Add Brown Sugar Twin, onion, green pepper, ketchup, and undrained stewed tomatoes. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Serves 8 (3/4 cup).

Serving size (3/4 cup)
According to the cookbook:
Per serving: 172 Cal, 0g Fat, 10g Pro, 33g Carb, 288mg Sod, 94mg Calc, 9g Fib
Healthy Exchanges: 2 1/2 Protein, 3/4 Vegetable, 9 Opt. Cal.
Diabetic Exchanges: 2 Starch, 1 1/2 Meat, 1/2 Vegetable
Weight Watcher Points: 2

Source:
"The Heart Smart Healthy Exchanges® Cookbook, page 129"
Copyright:
"Healthy Exchanges, Inc., 1999; ISBN 0-399-52474-6"
Yield:
"6 cups"

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NOTES : Scanned & MC formatted (using MC-TagIt) by Pamela S. on 11/17/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.

pulling up