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Stove-Top Baked Beans

1/2 cup dry Kidney Beans, cooked and drained; or 1 (15-ounce) can Kidney Beans
2/3 cup dry Navy Beans or Cranberry Beans, cooked and drained; or 1 (15 1/2-ounce) can drained and rinsed
1 (15-ounce) can pork and beans
1 tablespoon vegetable oil
1 large onion, chopped
1/2 cup catsup
4 tablespoons packed brown sugar
3 tablespoons prepared mustard

1. In a saucepan, cook chopped onion in the vegetable oil for 10 minutes (or until tender.)
2. Add catsup, brown sugar, mustard, and all the beans to the pan. Heat the mixture, stirring occasionally.

Makes 6 servings

NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 6
Serving size: 1 cup
Calories: 319
Carbohydrates: 54g
Fat: 5g
Cholesterol: 1mg
Protein: 14g
Fiber: 9g
Sodium: 487mg

FOOD EXCHANGES
2 starch
1-1/2 fruit
1 protein

Recipe provided courtesy The Michigan Bean Commission.