INGREDIENTS
1 (15-ounce) can Dark or Light Red Kidney Beans, drained and rinsed
3 (15-ounce) cans Vegetarian Baked Beans
2 onions, chopped
2 tablespoons water
1 cup brown sugar, packed
2 tablespoons prepared mustard
1 (15-ounce) can stewed tomatoes, undrained
1 tablespoon cider vinegar

PREPARATION
Coat a heavy skillet with nonstick cooking spray. Add onions and water. Sauté until water has evaporated and onions are soft. Stir in remaining ingredients. Cover and simmer 20 minutes.

NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 8
Serving size: 1 cup
Calories: 231
Carbohydrates: 49g
Fat: 1g
Cholesterol: 0mg
Protein: 9g
Fiber: 10g
Sodium: 685mg (885mg using canned beans)

FOOD EXCHANGES
2 starch/bread
1 lean meat
1-1/2 fruit