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