Slow cooker Pink BeansSubmitted by: MRSHONEYC
IntroductionHigh fiber and protein, low sodium High fiber and protein, low sodium
16 oz dry Pink Beans
1 tsp baking soda
7 cups water
butter flavored non-stick spray
1 Tbsp Extra Light Virgin Olive Oil
2 cups white onion, chopped
2 cups bell pepper, chopped
1-1/2 Tbsp chopped garlic
2 Tbsp chili powder
4 tsp thyme
2 cups fresh tomato, chopped
14-1/2 ounce can College Inn Light & Fat Free (50% less sodium) Chicken Broth
6 oz can Hunts Tomato Paste, No Salt Added
Cook onions, garlic and peppers in olive oil until soft. Add to beans. Add remaining ingredients plus 1 cup water. Stir and cover. Cook on low for 6-8 hours.
Makes 16 - 1/2 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user MRSHONEYC.