Basic baked beans - butter busters^

10 ----------

Ingredients

Quantity Ingredient
1 pounds Small white navy beans
5 cups Cold water
2 eaches Onions, chopped
2 eaches Bay leaves
½ teaspoon Lit salt, optional
¼ teaspoon Pepper
2 cups Ketchup
2 cups Light brown sugar*
⅓ cup Wine vinegar
3 eaches Tb Worcestershire sauce
1 each Tb dry mustard

Directions

*Or 1 cup brown suar and 4 teaspoons Sweet 'n Low Brown Day before: Soak beans in cold water to cover beans, covered, overnight. Next day: Drain beans and rinse in cold water. Turn into 6-qt. kettle.

Cover with 5 cups water. Add onion, bay leaves, lite salt and pepper.

Bring to a boil; reduce heat and simmer 1 hour or until beans are tender, adding more water if needed. Remove bay leaves. to bake: Preheat oven to 350F. drain bean mixture, reserving liquid. Turn beans into a 4-qt. baking dish that has been sprayed with a nonfat cooking spray. combine ketchup, brown sugar, vinegar, Worcestershire and mustard; mix well. Pour over beans; stir to combine. Add enough reserved liquid to cover the beans. Bake, uncovered, 1-1½ hours.

Check after 45 minutes. Per sugar serving: 257 cal., 0.8g fat (3%), 0mg chol., 3g fiber, 5g pro., 60g carb., 523mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-21-95

Related recipes