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Put beans in large bowl with water to cover and soak overnight. Or boil beans and water in saucepan 3 minutes; remove from heat, cover, and soak 1 hour. Drain.
After beans have soaked, combine ketchup, SPLENDA® Brown Sugar Blend, mustard, and black pepper. Set aside.
Place smoked turkey leg or ham hock in a large slow cooker and pour soaked and drained beans over top.
Heat oil in large deep skillet or wide saucepan over medium-high heat. Add onions and bell peppers and cook, stirring occasionally, for 3 minutes, or until just tender. Add broth and bring to a boil. Remove from heat and stir in half of prepared sauce. Scrape mixture into slow cooker. (Refrigerate remaining sauce.) Cover and cook on Low 10 to 12 hours, or until beans are tender and sauce is slightly thickened.
Remove meat from beans and set aside to cool. Turn slow cooker to High. Combine chili powder and remaining prepared sauce, and stir into beans. Remove skin and bone from meat and break meat into small pieces. Stir meat into beans and cook 10 minutes.