Crockpot Low Fat Mexican Bean Pot

Serving Size : 8

Ingredients :

1 pound dried navy beans
1 quart water
1 1/2 cups chopped onions
3 tablespoons olive oil
2 large green bell peppers
1 14 1/2 ounce can diced tomatoes
1/2 cup dark molasses
2 teaspoons dried oregano
2 teaspoons salt -- or to taste
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon minced garlic
1 dash Tabasco Sauce
1/2 cup brown sugar -- optional

Method :

1. Soak beans in water overnight. Cover and cook beans and onions in the crockpot on high heat for 2-3 hours. Beans should be tender, not mushy.

2. In a skillet, heat oil on medium-high heat and sauté bell peppers until soft.

3. Transfer peppers to crockpot with remaining ingredients.

4. Add sugar, if you prefer sweeter beans. Cover and cook on low heat for 7-9 hours. Taste and adjust seasonings.

Per Serving (excluding unknown items):

355 Calories;
6g Fat (14.8% calories from fat);
14g Protein;
65g Carbohydrate;
16g Dietary Fiber;
0mg Cholesterol;
634mg Sodium.

Exchanges :

2 1/2 Grain(Starch);
1 Lean Meat;
1 Vegetable;
1 Fat;
1 1/2 Other Carbohydrates.

Source : The Vegetarian Crockpot