Slow-Cook Baked Beans

Tamara L.
on 1/20/07 9:47 pm - Winston-Salem, NC

I just had to share this recipe I found in a WW magazine. It is sooooooo good! The recommended serving is 1 cup. Most the time I can only fit in 1/2 to 3/4 cup and it is so filling! When I eat this, it helps curb those between meal grazing urges! Hope you enjoy! Tamara 6 slices Canadian bacon, diced 1 lg sweet onion, chopped 1 lg red bell pepper, seeded and diced 3 lg garlic cloves, minced 1 T. ground cumin 2 (15 1/2 oz) cans cannellini white kidney beans, rinsed & drained 1 (19 oz) can red kidney beans, rinsed & drained 1 (15 1/2 oz) can black beans, rinsed & drained 1 (14 1/2 oz) can diced tomatoes with green chiles 1 (8 oz) can tomato sauce Brown the onion and canadian bacon in a skillet over medium heat about 10 minutes. Add the bell pepper, garlic, and cumin--cook about 1 more minute. Transfer the onion mixture to your crock pot and add the remaining ingredients (mix well). Cover and coo****il the mixture thickens: 4 hrs on High or 8 hours on Low. Per 1 cup serving: Cal 280 Fat 2 g Sat Fat 1 g Trans Fat 0 g Chol 9 mg Sod 943 mg Carb 47 (Good carbs! Subtract your fiber from this!) Fiber 12 Protein 20 g