Sweet and sour five-bean bake
Published in the September/October 1999 issue.


1/3 cup packed light brown sugar
1/2 cup sugar-free maple-flavored syrup
1 teaspoon dry mustard
1/4 teaspoon black pepper
2/3 cup white vinegar
1 can (15 ounces) pork and beans (remove any pork and discard)
1 can (16 ounces) baked beans
1 can (15 1/2 ounces) butter beans, rinsed and drained
1 can (15 ounces) white lima beans, rinsed and drained
1 can (15 1/2 ounces) pinto beans, rinsed and drained
1 large onion, finely diced
Cooking spray
4 slices turkey bacon
Preheat oven to 350°F. In a small saucepan, combine brown sugar, syrup, dry mustard, pepper, and vinegar. Bring to a boil over medium heat and boil 1 minute to dissolve sugar. Remove from heat and set aside. In a large bowl, combine all beans and onion. Coat a 4-quart casserole with cooking spray and spoon in bean mixture. Pour brown sugar mixture over beans and bake, covered, for 35 minutes. While beans are baking, cook bacon in skillet or microwave, drain well, and crumble. Stir beans, sprinkle bacon on top, and bake uncovered 25 minutes more.

Yield: 9 cups Serving size: 1/2 cup
Per Serving:

Calories: 130
Carbohydrate: 27 g
Protein: 6 g
Fat: 1 g
Saturated fat: <1 g
Sodium: 418 mg
Fiber: 6 g