From: Griffin, V. “Baked Beans.” The Guilt-Free Gourtmet. Remnant Publications, 1999. 91. Print.
1 lb navy beans (or other bean of choice)
1 medium onion, chopped
2 cloves garlic, minced
1 cup tomato puree
1/2 cup dates, blended with 1 cup water
1/3 cup molasses
1 tsp onion powder
1 tsp vegetable salt (can use Vege-Sal or low salt substitute)
1/2 tsp salt
Directions
1. Cook beans until tender. Drain
2. Add all other ingredients and bake in a sprayed,
covered 9x13 casserole dish at 350 for 1 hour
3. Uncover and bake about 30 more minutes, or until
golden brown and bubbly
4. Tastes even better the next day
1 lb navy beans (or other bean of choice)
1 medium onion, chopped
2 cloves garlic, minced
1 cup tomato puree
1/2 cup dates, blended with 1 cup water
1/3 cup molasses
1 tsp onion powder
1 tsp vegetable salt (can use Vege-Sal or low salt substitute)
1/2 tsp salt
Directions
1. Cook beans until tender. Drain
2. Add all other ingredients and bake in a sprayed,
covered 9x13 casserole dish at 350 for 1 hour
3. Uncover and bake about 30 more minutes, or until
golden brown and bubbly
4. Tastes even better the next day
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