Serves: 8 person(s)

Preparation Time: 10 mins
Cooking Time: 6 hrs

Yield: 8 x ½ cup servings

Lowfat baked beans.

Ingredients:

1/2 tsp dry mustard

1 tsp Worcestershire sauce

1/2 tsp 'Lite' or table salt

400 g canned tomatoes

2 cup dried white, cannellini, or haricot beans

1 medium onion, finely chopped

1/4 cup molasses

Directions:

Rinse beans in cold water then place in a large saucepan of boiling water. Return to the boil and cook for 2 minutes.

Remove from heat, cover and leave to swell and soften for 1 hour. Drain.

Place tomatoes, molasses, onion, dry mustard, Worcestershire sauce and salt in a large casserole. Stir in prepared beans. Cover and place in a slow oven for 4 to 6 hours. Very slow baking allows the full flavor to develop.

Variations:

An alternative method of cooking would be to place them in a slow cooking crockpot. Make sure that there is sufficient liquid to just cover the beans.

Treacle can be used in place of molasses, equal amount.

Author:

Family Health Network