Stove-Top Beans
Yield
4 servingsPrep
20 minCook
2 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
navy beans
|
|
| 4 | cups |
water
boiling |
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
bean cooking liquid
|
* |
| ⅔ | cup |
tomato purée (passata)
|
|
| ½ | cup |
onions
chopped |
|
| 1 | medium |
apples
peeled, chopped |
|
| 1 | tablespoon |
prepared mustard
|
|
| 1 ½ | teaspoons |
worcestershire sauce
|
|
| 2 | teaspoons |
sugar
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
navy beans
|
|
| 946 | ml |
water
boiling |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
bean cooking liquid
|
* |
| 158 | ml |
tomato purée (passata)
|
|
| 118 | ml |
onions
chopped |
|
| 1 | medium |
apples
peeled, chopped |
|
| 15 | ml |
prepared mustard
|
|
| 7.5 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
sugar
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Add beans to boiling water. Boil 2 minutes. Remove from heat, cover, and soak 1 hour or overnight in refrigerator.
Add salt. Bring beans to a boil. Reduce heat, cover, and boil gently until tender.
Drain. Save 1 cup bean cooking liquid. Mix with beans and remaining ingredients in saucepan.
Bring to a boil.
Reduce heat, cover, and boil gently 30 minutes.
Continue cooking, uncovered, until sauce is of desired
