Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Chopped onions
1 Fresh garlic clove -- peel/fin
4 c Water
1/2 c Firmly packed brown sugar
1/2 c Molasses
2 tb Apple cider vinegar
4 Bay leaves
1 t Dry mustard
1/4 ts Pepper
1/4 ts Nutmeg
1/4 ts Ground cinnamon
1/8 ts Allspice
32 oz Canned tomato sauce
1 lb Navy beans -- dried uncooked
This is a wonderful recipe that I got from a cookbook
called Lean Luscious & meatless. It takes a little
bit of time to prepare but is well worth the effort.
It is the best baked beans I have ever had. You can
substitute baby limas for the navy beans. I have
changed a few things from the original recipe to suit
my own taste so feel free to add any of your favorite
seasonings. Rinse & drain beans. Place in a large bowl
with remaining ingredients except tomato sauce. Mix
well cover & place in the refrigerator for 24 hours.
TO COOK: Transfer bean mixture to a large oven proof pot.
Add tomato sauce. Bring to a boil over medium heat.
Reduce heat to low, cover & simmer 45 min stirring
occassionally. Preheat oven to 300 degrees. Place pot
in oven. bake 4 hours covered. Check beans every half
hour or so adding water and stirring as needed. When
beans are done to your likeness remove from oven and
serve.
Nutrition (per serving): 283 calories
Total Fat 1 g (3% of calories) :
D/L from Prodigy 12-14-94.
Recipe collection of Sue Smith. 1.80
