Ingredients
- 2 onions (chopped)
- 500 gr kidney beans (canned red)
- 475 gr stewed tomatoes (canned)
- 220 gr brown sugar
- 30 ml water
- 30 ml prepared mustard
- 16 ml cider vinegar
- 3 packages vegetarian beans (baked)
Lightly grease a heavy skillet with non-stick cooking spray or oil. Add onions and water; saute over medium-high heat until water has evaporated and onions are limp. Stir in sugar, mustard, tomatoes and tomato liquid, vinegar, baked beans and drained kidney beans. Cover and simmer 20 minutes. Per serving: 345 cal; 11 g prot; 0.8 g fat; 36 g carb; 0 chol; 1,127 mg sod; 17 g fiber; vegan Vegetarian Times 3-93/MM by DEEANNE
