My Baked Beans in Tomato Sauce
Yield
4 servingsPrep
15 minCook
7 hrsReady
16 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chickpeas (garbanzo beans)
|
|
| ½ | pound |
bacon
|
|
| ¾ | cup |
onions
diced |
|
| 1 | x |
green bell peppers
|
*
|
| ¾ | cup |
celery
diced |
|
| 28 | ounces |
tomato sauce
|
|
| 1 ½ | teaspoons |
dry mustard
|
|
| 1 | tablespoon |
salt
|
|
| ¼ | cup |
molasses
light |
|
| ½ | cup |
brown sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chickpeas (garbanzo beans)
|
|
| 226.8 | g |
bacon
|
|
| 177 | ml |
onions
diced |
|
| 1 | x |
green bell peppers
|
*
|
| 177 | ml |
celery
diced |
|
| 809.2 | ml/g |
tomato sauce
|
|
| 7.5 | ml |
dry mustard
|
|
| 15 | ml |
salt
|
|
| 59 | ml |
molasses
light |
|
| 118 | ml |
brown sugar
|
*
|
Directions
Soak beans overnight.
Cook soaked beans til tender. Chop vegetables.
Simmer bacon, onion, pepper, and celery but do not brown.
Place all ingredients in a casserole or bean crock and bake at 300 for 2 -7 hours til done.
