Tomato-Bean Stew

Grrrrrgh!
Course : Stews
From: HungryMonster.com
Serves: 6
 

Ingredients:

4 slices bacon -- crisply cooked and crumbled
1 1/4 cups navy beans -- sorted and rinsed
1/2 cup chopped onions
1/2 cup sliced celery
3 cups water
2 cups sweet corn -- canned, undrained
3 1/2 cups canned tomatoes -- undrained, cut-up
2 teaspoons sugar
 

Preparation:

*1 -- you may want to use dried bean blend as the recipe originally called for. I like navy or pea beans. Directions: In 3-1/2 to 4 quart Crock-Pot (r) slow cooker, combine all ingredients except tomatoes and sugar; mix well. Cover; cook on low setting for 10 to 12 hours or until beans are tender. Add tomatoes and sugar; mix well. Cover, cook an additional 30 minutes or until thoroughly heated.