| 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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