Recipe: Tomato-Bean Stew (crock pot)

TOMATO-BEAN STEW

4 slices bacon, crisply cooked and crumbled
8 oz. dried bean blend, sorted, rinsed (1 1/4 cups)
1/2 cup sliced celery
1/2 cup chopped onions
3 cups water
1 (15 oz) can whole kernel sweet corn, undrained
1 (28 oz) can tomatoes, undrained
2 teaspoons sugar

In 3-1/2 to 4 quart Crock-Pot 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.

Servings: 6 (1 1/2 cups each)
Source: Pillsbury Cookbook #204 - Soups Chilies, Feb. 1998