| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Beans, Prodigy, Dec., Fatfree | 10 | Servings |
INGREDIENTS
| 2 | c | Chopped onions |
| 1 | Fresh garlic clove; peel/fin | |
| 4 | c | Water |
| 1/2 | c | Firmly packed brown sugar |
| 1/2 | c | Molasses |
| 2 | tb | Apple cider vinegar |
| 4 | Bay leaves | |
| 1 | ts | Dry mustard |
| 1/4 | ts | Pepper |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Allspice |
| 32 | oz | Canned tomato sauce |
| 1 | lb | Navy beans; dried uncooked |
INSTRUCTIONS
This is a wonderful recipe that I got from a cookbook called Lean Luscious & meatless. It takes a little bit of time to prepare but is well worth the effort. It is the best baked beans I have ever had. You can substitute baby limas for the navy beans. I have changed a few things from the original recipe to suit my own taste so feel free to add any of your favorite seasonings. Rinse & drain beans. Place in a large bowl with remaining ingredients except tomato sauce. Mix well cover & place in the refigerator for 24 hours. TO COOK: Transfer bean mixture to a large oven proof pot. Add tomato sauce. Bring to a boil over medium heat. Reduce heat to low, cover & simmer 45 min stirring occassionally. Preheat oven to 300 degrees. Place pot in oven. bake 4 hours covered. Check beans every half hour or so adding water and stirring as needed. When beans are done to your likeness remove from oven and serve. : Nutrition (per serving): 283 calories Total Fat 1 g (3% of calories) : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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