Easy Baked Beans
Yield
5 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | large |
onions
chopped |
|
| 3 | each |
garlic cloves
pressed |
|
| 15 | ounces |
kidney beans, canned
or pinto, or navy beans |
|
| ½ | cup |
tomatoes
crushed |
|
| 1 | tablespoon |
barley malt syrup
|
* |
| 1 | tablespoon |
organic shoyu
to taste |
|
| 1 | tablespoon |
prepared mustard
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil, extra-virgin
|
|
| 1 | large |
onions
chopped |
|
| 3 | each |
garlic cloves
pressed |
|
| 433.5 | ml/g |
kidney beans, canned
or pinto, or navy beans |
|
| 118 | ml |
tomatoes
crushed |
|
| 15 | ml |
barley malt syrup
|
* |
| 15 | ml |
organic shoyu
to taste |
|
| 15 | ml |
prepared mustard
hot |
|
Directions
Heat oil and sauté onion and garlic.
Place in a casserole dish with remaining ingredients.
Bake covered at 350℉ (180℃) F for 20 to 30 minutes.
