| 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
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”