Stove-Top Baked Beans

INGREDIENTS

1/2 cup dry Kidney Beans, cooked and drained; or 1 (15-ounce) can
Kidney Beans
2/3 cup dry Navy Beans or Cranberry Beans, cooked and drained; or 1
(15-1/2-ounce) can drained and rinsed
1 (15-ounce) can pork and beans
1 tablespoon oil
1 large onion, chopped
1/2 cup catsup
4 tablespoons brown sugar
3 tablespoons prepared mustard

PREPARATION

In a saucepan, cook chopped onion in the oil for 10 minutes (or until tender.) Add catsup, brown sugar, mustard, and all the beans to the pan. Heat the mixture, stirring occasionally.

NUTRITIONAL INFORMATION (per serving)

Servings per recipe: 6
Serving size: 1 cup
Calories: 319
Carbohydrates: 54g
Fat: 5g
Cholesterol: 1mg
Protein: 14g
Fiber: 9g
Sodium: 487mg

FOOD EXCHANGES

2 starch
1-1/2 fruit
1 protein

The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.
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