| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan, Main dish | 8 | Servings |
INGREDIENTS
| 2 | md | Onions; chopped |
| 2 | tb | ;water |
| 1 | c | Brown sugar |
| 2 | tb | Prepared mustard |
| 16 | oz | Canned stewed tomatoes |
| 1 | tb | Cider vinegar |
| 3 | cn | Vegetarian baked beans (16- oz each) |
| 16 | oz | Canned red kidney beans; drained and rinsed |
INSTRUCTIONS
Lightly grease a heavy skillet with non-stick cooking spray or oil. Add onions and water; saute over medium-high heat until water has evaporated and onions are limp. Stir in sugar, mustard, tomatoes and tomato liquid, vinegar, baked beans and drained kidney beans. Cover and simmer 20 minutes. Per serving: 345 cal; 11 g prot; 0.8 g fat; 36 g carb; 0 chol; 1,127 mg sod; 17 g fiber; vegan Vegetarian Times 3-93/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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