| 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 |
ts |
Salt |
| 1 |
c |
Bean cooking liquid (step 3) |
| 2/3 |
c |
Tomato puree |
| 1/2 |
c |
Onion, chopped |
| 1 |
md |
Sweet apple unpeeled, finely chopped |
| 1 |
tb |
Prepared mustard |
| 1 1/2 |
ts |
Worcestershire sauce |
| 2 |
ts |
Sugar |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
4 servings of about 1 cup each 296 calories per serving
1. Add beans to boiling water. Boil 2 minutes. Remove from heat, cover, and
soak 1 hour or overnight in refrigerator.
2. Add salt. Bring beans to a boil. Reduce heat, cover, and boil gently
until tender -- 1 to 1-1/2 hours.
3. 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.
4. Continue cooking, uncovered, until sauce is of desired
consistency--about 10 minutes.
5. 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 260
calories per serving.
*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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