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Colorful Stovetop Baked Beans

Categories:
beans & legumes, side dishes

3/4 cup kmato kotcbup
1/4 cup packed dark brown sugar
1/4 cup water
2 tablespoons molasses
1 tablespoon worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon liquid smoke
15 ounces red kidney beans; rinsed and drained
15 ounces cannellini beans; rinsed and drained
15 ounces pinto beans; rinsed and drained
15 ounces black beans; rinsed and drained
2 plum tomatoes; diced
--aboutl cup
1/2 cup choppod red onion

1. Mix ketchup, brown sugar water, molasses: Worcestershire sauce, salt, pepper and liquid smoke in a 3- to 4-quart saucepan. Cook over medium heat, stirring often, until mixture comes, to a boil, about 4 minutes. Add beans and cook, stirring occasionally, until mixture returns to a boil. Reduce heat, cover and simmer 5 minutes.

2. Transfer beans to a serving bowl. Stir in chopped tomato and sprinkle with onion.

Makes 6 cups.

Per cup: 292 calories, 15 g protein, 57 g carbohydrate, 2 g fat, 0 mg cholesterol, 1084 mg sodium. Exchanges: 2 starch 1 1/2 other carbohydrate, 1/2 vegetable, 1 very-lean meat.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Woman's Day 6/24/97

Yield: 6 servings

Preparation Time: 0:00




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