Baked Beans

1 onion chopped

1 green bell pepper chopped

1 red bell pepper chopped

3 cans red beans, drained

1/2 Cup brown sugar substitute

1/3 sf Maple syrup/0 pts.

1/3 Cup mustard

Combine the onion, peppers and beans in a casserole dish. Mix the

sugar sub., syrup and mustard together and add to the bean mixture. Stir and bake for one hour at 350 degrees.

**I used 2 cans navy beans and 1 can mixed white and and pintos

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Baked Chickpeas

Serves: 6 Servings

1 lb Dried chickpeas (garbanzos)-Soaked overnight in water

2 tb Dried oregano, divided

1 tbs Olive oil (approx)

3 md Onions, sliced

1 Fresh chili pepper,-finely chopped

4 Garlic cloves, minced

Sea salt

Drain chickpeas and place in a pot. Cover with cold water and bring to a boil. Skim surface, reduce heat and sprinkle with 1 tablespoon of oregano. Simmmer for 1 hour. Strain the chickpeas, reserving the liquid.

Preheat oven to 300 degrees. Heat oil in a skillet over medium heat and saute onions and pepper until soft, about 5 minutes. Remove from heat and add garlic, remaining oregano and chickpeas. Mix well, season with salt and transfer to an earthenware or glass oven-proof casserole with a cover. Add about 2 cups of reserved liquid, mix well, cover and bake for 1 to 1-1/2

hours, or until chickpeas are tender. Add a little more liquid during cooking, if needed.

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Baked Lima Beans

Yield: 8 Servings

6-ounces Canadian bacon

2 teaspoons olive oil

One 24-ounce package frozen lima beans

1/2 small onion, finely chopped

One 8-ounce can tomato sauce

1/4 cup sf maple syrup / wpa

Fry bacon in oil in a non-stick frying pan until crisp on both sides (about 10 minutes). Chop into very small pieces.

Preheat oven to 350 degrees. Meanwhile, cook lima beans in boiling water for 10 minutes and drain.

Mix all the ingredients together and pour into a medium-size oven-proof baking dish. Cover and bake 30 minutes. Serve warm.

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Italian Bean Casserole

2 16 oz. cans red kidney beans -- drained

2 16 oz. cans chick peas -- drained

2 16 oz. cans cannellini beans -- drained

2 16 oz. cans great northern beans -- drained

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 envelops onion soup mix

Combine all ingredients in at least a 3-quart slow cooker. Stir well, (I added a small amount of water), cover and cook on low for 6-8 hours or on High for 3-4 hours.

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Baked Bean Barbecue

Yield: 4 Servings

Crumble into skillet: 1 lb. lean ground beef

Cook over moderate heat until pink color disappears.

Then add:

1/4 c. finely chopped green pepper

1 med. onion, finely chopped (about 1/2 c.)

1/2 c. thinly sliced celery

Cook 5 minutes longer until vegetables are limp but not browned.

Stir in:

4 c. white beans , drained

1 can (8 oz.) tomato sauce

1/2 c. water

2 tbsp. vinegar

1 clove garlic, finely chopped

1 tsp. dry mustard

1/2 tsp. ginger

1/2 tsp. oregano

1 tbsp. brown sugar / sub.

1 tsp. salt

Dash of Tabasco sauce

Bring to boil, reduce heat and simmer 5 to 10 minutes.

Spoon hot meat sauce over beans. Bake uncovered in moderate oven at 375 degrees for 20 minutes. Sprinkle with 1 cup ff shredded cheese. Return to oven until cheese melts. Serve hot.

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Stove-Top "Baked" Beans

Yield: 3 Servings

3/4 cup onion, chopped

15 1/2 ounces great northern beans, canned, rinsed and drained

2 tablespoons tomato paste

1 tablespoon Log Cabin® Sugar Free Low Calorie Syrup, with Splenda / use wpa

1 packet Sweet 'n Low® sweetener

Dash onion powder

2 tablespoons Canadian bacon or lean ham, cooked ,chopped

1 tablespoon Worcestershire sauce®

1 tablespoon brown sugar Twin

1/4 cup Ketchup

Dash liquid smoke flavoring - optional

Spray nonstick pan with nonstick cooking spray. Cook onion until golden. Add other ingredients. Cook 10 to 15 minutes on low heat, or until sauce cooks down somewhat into beans, stirring occasionally.

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Mexican Baked Beans

Yield: 10 (2/3 cup) Servings

1 pound dried pinto beans

5 cups water

1 medium onion, peeled and diced

1 teaspoon salt

1 small can green chilies, drained

1 tbs. chili powder

dash of pepper sauce

Rinse beans and clean debris. Place beans all ingredients in a large pot with the water. Cover and simmer over low heat for at least 2 1/2 hours. Or use a slow-cooker such as a crock pot for overnight cooking. (Note: Do not soak beans prior to cooking.) Add salt when the beans are done cooking.

Top with ff sour cream and ff shredded cheese.

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Best Baked Beans

1 can black beans, 16 oz drained/rinsed

1 can kidney beans, 16 oz drained/rinsed

1 can pinto beans, 16 oz drained/rinsed

1/2 cup catsup

2 Tbs brown mustard

1 Tbs cider vinegar

1/2 tsp salt

1 tsp Cinnamon

12 oz diet cola or Dr. Pepper (I usually use Diet Rite or Coke with Splenda)

1/8 cup Splenda (or brown sugar)

Optional: Sauteed onions; diced canadian bacon (or real bacon for pts)

Mix all ingredients together. Turn into a sprayed 8"x8" pan. Bake at 375F until hot & bubbly, about 1 hour.

• To expand, add 1 can great northern beans (drained and rinsed) and go a little heavy on catsup, mustard, vinegar, splenda, and cinnamon.

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