SOUTHERN-STYLE RANCH BEANS
From Vegetarian Favorites - Michigan Dry Beans
I've made this recipe yesterday and my husband and I LOVED it! Delcious!
Serving per recipe: 8
Serving size: 1 cup
1 cup = 4 points
1/2 cup = 2 points? (just one tiny line more than 1 point on the POINTSfinder..... (1 point???.....)
10 grmas of Fiber per serving
Quick and easy
To lower the Sodium, use no-salt canned kidney beans and no- salt canned stewed tomatoes
1 (15-ounce) can dark or light red kidney beans, drained and rinsed
3 (15-ounce) cans Vegetarian baked beans
2 onions, chopped (I used very large onions)
2 TBS. water
1 cup brown sugar, packed (I used Splenda bown sugar blend instead and very little of it because Bush Vegetarian beans have brown sugar in them)
2 TBS. prepared mustard
1 (15-ounce) can stewed tomatoes, undrianed
1 TBS. cider vinegar.
1. Coat a heavy skillet with nonstick cooking spray. Add onions and water. Saute until water has evaporated and onions are soft.
2. Stir in remaining ingredients. Cover and simmer 20 minutes.
Nutrition information per serving:
Carbohydrates: 49g (the good ones)
Sodium: 685mg (885mg canned beans)
2 starch bread
1 lean meat
1 1/2 fruit
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