| 1 | This is a wonderful recipe that i got from a cookbook called lean luscious & meatless. |
| 2 | It takes a little bit of time to prepare but is well worth the effort. |
| 3 | It is the best baked beans i have ever had. |
| 4 | You can substitute baby limas for the navy beans. |
| 5 | I have changed a few things from the original recipe to suit my own taste so feel free to add any of your favorite seasonings. |
| 6 | Rinse & drain beans. |
| 7 | Place in a large bowl with remaining ingredients except tomato sauce. |
| 8 | Mix well cover & place in the refigerator for 24 hours. |
| 9 | To cook: transfer bean mixture to a large oven proof pot. |
| 10 | Add tomato sauce. |
| 11 | Bring to a boil over medium heat. |
| 12 | Reduce heat to low, cover & simmer 45 min stirring occassionally. |
| 13 | Preheat oven to 300 degrees. |
| 14 | Place pot in oven. |
| 15 | Bake 4 hours covered. |
| 16 | Check beans every half hour or so adding water and stirring as needed. |
| 17 | When beans are done to your likeness remove from oven and serve. |
| 18 | : nutrition (per serving): 283 calories total fat 1 g (3% of calories) : |
| 19 | d/l from prodigy 12-14-9Recipe collection of sue smith. 1.80ss |
