Thursday, September 01, 2005

Baked Triple-Bean Pot

Source: Cooking Light, March 2000

1/3 cup packed brown sugar
1/4 cup ketchup
2 tablespoons Dijon mustard
1/8 teaspoon black pepper
1 (16-ounce) can baked beans (can use vegetarian baked beans)
1 (16-ounce) can pinto beans, drained
1 (15.5-ounce) can butter or lima beans, drained

Preheat oven to 350°.

Combine the first 4 ingredients in a 1 1/2-quart casserole. Stir in the beans. Cover casserole and bake at 350° for 40 minutes or until thoroughly heated.

Yield: 10 servings (serving size: 1/2 cup)

NUTRITION PER SERVING: CALORIES 151(8% from fat); FAT 1.4g (sat 0.4g,mono 0.5g,poly 0.2g); PROTEIN 6.5g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 576mg; FIBER 5.3g; IRON 2.1mg; CARBOHYDRATE 33.4g

Karen A. Levin
Cooking Light, MARCH 2000

I talked about this recipe HERE.

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