Stove Top Beans

1 1/4 c Dried pea (navy) beans*

4 c Boiling water

1/2 ts Salt

1 c Bean cooking liquid

- (step 3) 2/3 c Tomato puree

1/2 c Onion, chopped

1 md Sweet apple

-- unpeeled, finely chopped 1 tb Prepared mustard

1 1/2 ts Worcestershire sauce

2 ts Sugar

1/8 ts Pepper

4 servings of about 1 cup each 296 calories per serving

1. Add beans to boiling water. Boil 2 minutes. Remove from

heat, cover, and soak 1 hour or overnight in refrigerator. 2. Add salt. Bring beans to a boil. Reduce heat, cover,

and boil gently until tender -- 1 to 1-1/2 hours. 3. Drain. Save 1 cup bean cooking liquid. Mix with beans

and remaining ingredients in saucepan. Bring to a boil. Reduce heat, cover, and boil gently 30 minutes. 4. Continue cooking, uncovered, until sauce is of desired

consistency--about 10 minutes. 5. Serve half of the beans and refrigerate remaining 2

cups for use at another meal within 3 to 4 days. * *NOTE: 3-1/4 cups canned navy beans, drained, may be used in place of dried beans; omit 4 cups boiling water and salt and steps 1 and 2. Use 1 cup water in place of bean cooking liquid. Combine beans and 1 cup water with other ingredients and proceed as directed in step 3 above. About 260 calories per serving.

*NOTE: Reheat beans over medium heat until mixture is bubbly, stirring as needed to prevent sticking. * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244
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