Southern-Style Ranch Beans
Yield
6 servingsPrep
10 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
chopped |
|
| 2 | tablespoons |
water
|
|
| 1 | cup |
brown sugar
|
*
|
| 2 | tablespoons |
prepared mustard
|
|
| 16 | ounces |
tomatoes, stewed, canned
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 3 | cans |
baked beans, canned
vegeterian |
*
|
| 16 | ounces |
red kidney beans
canned, drained and rinsed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
chopped |
|
| 3E+1 | ml |
water
|
|
| 237 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
prepared mustard
|
|
| 462.4 | ml/g |
tomatoes, stewed, canned
|
|
| 15 | ml |
apple cider vinegar
|
|
| 3 | cans |
baked beans, canned
vegeterian |
*
|
| 462.4 | ml/g |
red kidney beans
canned, drained and rinsed |
|
Directions
Lightly grease a heavy skillet with non-stick cooking spray or oil.
Add onions and water, sauté over medium-high heat until water has evaporated and onions are limp.
Stir in sugar, mustard, tomatoes and tomato liquid, vinegar, baked beans and drained kidney beans.
Cover and simmer 20 minutes.
