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Southern-Style Ranch Beans

1 (15-ounce) can Dark or Light Red Kidney Beans, drained and rinsed
3 (15-ounce) cans Vegetarian Baked Beans
2 onions, chopped
2 tablespoons water
1 cup brown sugar, packed
2 tablespoons prepared mustard
1 (15-ounce) can stewed tomatoes, undrained
1 tablespoon cider vinegar

1. Coat a heavy skillet with nonstick cooking spray. Add onions and water. Sauté until water has evaporated and onions are soft. Stir in remaining ingredients. Cover and simmer 20 minutes.

Makes 8 servings.

NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 8
Serving size: 1 cup
Calories: 231
Carbohydrates: 49g
Fat: 1g
Cholesterol: 0mg
Protein: 9g
Fiber: 10g
Sodium: 685mg (885mg using canned beans)

FOOD EXCHANGES
2 starch/bread
1 lean meat
1-1/2 fruit

Recipe provided courtesy The Michigan Bean Commission.