INGREDIENTS

INSTRUCTIONS

1. In a large pot, combine soybeans and 6 cups water. Bring to a boil
over high heat, then reduce heat and simmer for 2 minutes. Remove
from heat and let stand for 1 hour. Some skins will have come loose
from the beans, skim these from the pot and discard. 2. Drain beans,
return to pan, and cover with remaining water. Bring to a boil over
high heat, then reduce heat and simmer, covered, for about 3 hours,
stirring occasionally. (Add more water as necessary. 3. In a 2-quart
casserole, stir together onion, garlic, barbecue sauce, brown sugar,
molasses, and mustard. Drain beans, add to casserole, and mix well.
(Beans can be refrigerated at this point and baked later.) 5. Preheat
oven to 325~. Cover beans and bake for 5 to 6 hours, stirring
occasionally, until beans are tender. (Add more liquid if beans
become dry; uncover during last 1/2 hour of baking if beans are too
soupy.)
V EG A N
PER SERVING: 266 CAL (24% from fat), 7g FAT, 392mg SOD. 0mg CHOL. 4g
FIBER
MC-Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 16, 1999.
Recipe by: Veggie Life, May, 1999
Converted by MM_Buster v2.0l.

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