Stove-top beans

4 Servings

Ingredients

Quantity Ingredient
1¼ cup Dried pea (navy) beans*
4 cups Boiling water
½ teaspoon Salt
1 cup Bean cooking liquid (step 3)
⅔ cup Tomato puree
½ cup Onion, chopped
1 medium Sweet apple unpeeled, finely chopped
1 tablespoon Prepared mustard
1½ teaspoon Worcestershire sauce
2 teaspoons Sugar
⅛ teaspoon Pepper

Directions

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 1-½ 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: 3-¼ 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

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