Recipe - Moms Best Baked Beans (Vegan)

2 cup Chopped onions
1 Fresh garlic clove; peel/fin
4 cup Water
One half cup Firmly packed brown sugar
One half cup Molasses
2 tablespoon Apple cider vinegar
4 Bay leaves
1 teaspoon Dry mustard
One fourth teaspoon Pepper
One fourth teaspoon Nutmeg
One fourth teaspoon Ground cinnamon
1/8 teaspoon Allspice
32 ounce Canned tomato sauce
1 pound Navy beans; dried uncooked

This is a wonderful recipe that I got from a cookbook called Lean Luscious
& meatless. It takes a little bit of time to prepare but is well worth the
effort. It is the best baked beans I have ever had. You can substitute baby
limas for the navy beans. I have changed a few things from the original
recipe to suit my own taste so feel free to add any of your favorite
seasonings. Rinse & drain beans. Place in a large bowl with remaining
ingredients except tomato sauce. Mix well cover & place in the refigerator
for 24 hours. TO COOK: Transfer bean mixture to a large oven proof pot. Add
tomato sauce. Bring to a boil over medium heat. Reduce heat to low, cover &
simmer 45 min stirring occassionally. Preheat oven to 300 degrees. Place
pot in oven. bake 4 hours covered. Check beans every half hour or so adding
water and stirring as needed. When beans are done to your likeness remove
from oven and serve.
: Nutrition (per serving): 283 calories Total Fat 1 g (3% of calories)
:

D/L from Prodigy 121494. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip