Makes 10 servings Calories 240 Prep Time 20 minutes Total Time 10 hours Made with Splenda® Brown Sugar Blend
Ingredients
1 pound small dried beans, such as navy, pink, or a combination
½ cup reduced-sugar ketchup
¼ cup Splenda® Brown Sugar Blend
2 tablespoons prepared spicy brown mustard
½ teaspoon ground black pepper
12 ounces smoked turkey leg or ham hock
2 teaspoons canola oil
1 medium onion, finely chopped
½ green bell pepper, finely chopped
4 cups chicken broth
1 teaspoon chili powder
Nutrition Info Per Serving
Serving Size: ¾ cup beans
Calories
240
Total Fat
3.5g
Saturated Fat
0.5g
Cholesterol
25mg
Sodium
940mg
Total Carbs
36g
Dietary Fiber
11g
Sugars
13g
Protein
15g
Instructions
In a bowl, add beans and water to cover by at least 2 inches. Soak overnight, then drain. (Alternately, in a saucepan combine beans and water to cover; bring to a boil and boil 3 minutes. Remove from heat, cover, and let sit 1 hour. Drain.)
In a bowl, stir together ketchup, Splenda Brown Sugar Blend, mustard, and black pepper.
In a saucepan, heat oil over medium heat; add onion and bell pepper and cook, stirring occasionally, until softened, 7–10 minutes. Add broth and bring to a boil.
Remove from heat and stir in about half of ketchup mixture. (Reserve remaining sauce mixture and refrigerate.)
In a large slow cooker, place smoked turkey leg or ham hock; pour soaked and drained beans over. Add onion mixture with broth.
Cover and cook on low 10–12 hours, or until beans are tender and sauce is slightly thickened.
Remove meat and set aside to cool. Turn slow cooker to high. Combine chili powder and remaining prepared sauce, and stir into beans.
Remove meat from bone and shred; stir into beans and cook 10 minutes to heat through.
