16-ounce can pinto beans, rinsed and drained 16-ounce can Great Northern beans, rinsed and drained 16-ounce can butter beans 16-ounce can red kidney beans 2 tablespoons Brown Sugar Twin 3/4 cup chopped onion 1/2 cup chopped green bell pepper 1/4 cup Healthy Choice ketchup 1 3/4 cups stewed tomatoes with juice (14.5-ounce can) In a slow cooker container, combine pinto beans, Great Northern beans, butter beans and red kidney beans. Add Brown Sugar Twin, onion, green pepper, ketchup and stewed tomatoes, Mix well to combine. Cover and cook on low 6 to 8 hours. Serves 8 (3/4 cup). Each serving equals: 184 calories, 0 grams fat, 11 grams protein, 35 milligrams carbohydrates, 218 milligrams sodium, 10 grams fiber. Healthy Exchanges is a column printed weekly in The Newton Kansan. Recipes are prepared and tested in the kitchen of JoAnna Lund of DeWitt, Iowa. Visit Lund's Web site at www.healthyexchanges.com.
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