Stove-top beans
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Stove-top beans
  Stove top    Beans  
Last updated 6/12/2012 1:25:02 AM. Recipe ID 58817. Report a problem with this recipe.
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      Title: Stove-top beans
 Categories: Main dish, Meatless
      Yield: 4 Servings
 
  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
 
  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
 




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Recipe ID 58817 (Apr 03, 2005)

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