Tomato Bean Pot

20 ounces navy beans (2 16-oz. cans) -- rinsed & drained
1 cup finely chopped onion
1 cup finely chopped celery
2 cups tomatoes (1 16-oz. can) -- chopped & undrained
1 cup hot water
1 tablespoon sweet pickle relish
1/4 cup pourable Splenda or Sugar Twin
2 tablespoons brown Sugar Twin
2 teaspoons prepared yellow mustard
1/8 teaspoon black pepper

Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine navy beans, onion, celery, and undrained tomatoes. Stir in water, pickle relish, Splenda, brown Sugar Twin, mustard, and black pepper. Cover and cook on low for 6 to 8 hours. Mix well before serving.

Serves 6 (1 full cup)

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