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Tomato-Bean Stew
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-
Prep
15
min
-
Total
12
hr
45
min
-
Ingredients
9
-
Servings
6
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Ingredients
-
4
slices bacon
-
8
oz. (1 1/4 cups) dried bean blend
-
1/2
cup sliced celery
-
1/2
cup chopped onion
-
3
cups water
-
1
(15 1/4-oz.) can whole kernel corn, undrained
-
1
(1 1/4-oz.) pkg. taco seasoning mix
-
1
(28-oz.) can whole tomatoes, undrained, cut up
-
2
teaspoons sugar
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Steps
-
1
Cook bacon until crisp. Drain on paper towels; crumble. Sort bean blend. Rinse well; drain.
-
2
In 3 1/2- to 4-quart slow cooker, combine cooked bacon, bean blend and all remaining ingredients except tomatoes and sugar; mix well.
-
3
Cover; cook on low setting for 10 to 12 hours or until beans are tender.
-
4
Add tomatoes and sugar; mix well. Cover; cook on low setting for an additional 30 minutes or until thoroughly heated.
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Nutrition Facts
Serving Size:
1 1/2 Cups
- Calories
- 250
- Calories from Fat
- 20
- Total Fat
- 2g
- 3%
- Cholesterol
- 4mg
- 1%
- Sodium
- 1140mg
- 48%
- Total Carbohydrate
- 47g
- 16%
- Dietary Fiber
- 15g
- 60%
- Sugars
- 10g
- Protein
- 12g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 15%
- 15%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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