INGREDIENTS

INSTRUCTIONS

Presoak beans.  Drain.  Combine dry ingredients and mix with beans; stir in
other ingredients.  Pour into 1 1/2 qt. or 2 qt. baking dish or bean pot.
[Obviously, if you double the recipe like I did, you'll need a bigger pot
:-]  Pour in boiling water to cover.  Cover.  Bake at 300 degrees for 6
hours; add a bit of boiling water if needed.  (Crock-pot method: cook on
low 8-10 hours.)
Comments:  I just dumped everything on top of the beans and stirred them;
then covered them with hot tap water.  They took a lot longer than 10 hours
to cook, but that might have been due to too-low heat on the crockpot.
(Also, reportedly vinegar and other acid substances need to be added at the
end of cooking else they'll make the beans tough.)
These beans were *really* good.  The caramelized onions were even better.
I've enjoyed the beans plain, with barbecue sauce, and with spinach and
corn added.
Source: From the 'Bean Bonanza' flyer I got in my grocery store.
Posted by "Aliza R. Panitz" <buglady@access.digex.net> to the Fatfree
Digest [Volume 16 Issue 9] Mar. 13, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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