Stove-top Beans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Main dish, Meatless | 4 | Servings | |
INGREDIENTS
| 1 1/4 | c | Dried pea, navy beans* |
| 4 | c | Boiling water |
| 1/2 | t | Salt |
| 1 | c | Bean cooking liquid |
| step 3 | ||
| 2/3 | c | Tomato puree |
| 1/2 | c | Onion, chopped |
| 1 | Sweet apple | |
| unpeeled finely chopped | ||
| 1 | T | Prepared mustard |
| 1 1/2 | t | Worcestershire sauce |
| 2 | t | Sugar |
| 1/8 | t | Pepper |
| 2 | calories per serving. |
INSTRUCTIONS
servings of about 1 cup each 296 calories per serving Add beans to boiling water. Boil 2 minutes. Remove from heat, cover, and soak 1 hour or overnight in refrigerator. Add salt. Bring beans to a boil. Reduce heat, cover, and boil gently until tender -- 1 to 1-1/2 hours. Drain. Save 1 cup bean cooking liquid. Mix with beans and remaining ingredients in saucepan. Bring to a boil. Reduce heat, cover, and boil gently 30 minutes. Continue cooking, uncovered, until sauce is of desired consistency--about 10 minutes. Serve half of the beans and refrigerate remaining 2 cups for use at another meal within 3 to 4 days. * *NOTE: 3-1/4 cups canned navy beans, drained, may be used in place of dried beans; omit 4 cups boiling water and salt and steps 1 and 2. Use 1 cup water in place of bean cooking liquid. Combine beans and 1 cup water with other ingredients and proceed as directed in step 3 above. About *NOTE: Reheat beans over medium heat until mixture is bubbly, stirring as needed to prevent sticking. Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 84
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 523.1mg
Potassium: 280.3mg
Carbohydrates: 16.4g
Fiber: 4.6g
Sugar: 4.1g
Protein: 4.5g