Stews recipes

Tomato-Bean Stew

Course : Stews
Serves: 6

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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 / Directions:

*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.

Tomato-Bean Stew

Ingredients:

Preparation / Directions:

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