Recipe - Southern-Style Ranch Beans

2 md Onions; chopped
2 tablespoon ;water
1 cup Brown sugar
2 tablespoon Prepared mustard
16 ounce Canned stewed tomatoes
1 tablespoon Cider vinegar
3 cn Vegetarian baked beans (16
oz each)
16 ounce Canned red kidney beans;
drained and rinsed

Lightly grease a heavy skillet with nonstick cooking spray or oil. Add
onions and water; saute over mediumhigh 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.

Per serving: 345 cal; 11 g prot; 0.8 g fat; 36 g carb; 0 chol; 1,127 mg
sod; 17 g fiber; vegan

Vegetarian Times 393/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini