Barbecue Turkey Quesadillas
INGREDIENTS:
1 lb Dried navy beans
2 tb Vegetable oil
2 md Onions, cut into small dice
1 cn Italian plum tomatoes,
-drained and coarsely
-chopped (28 oz; reserve
-1/2 cup juices)
1/2 c Ketchup
1/4 c Dark molasses
1/2 c Dark brown sugar
2 tb Worcestershire sauce
1/2 ts Dry mustard
Salt to taste
Freshly ground black pepper
-to taste
1 lb Dried navy beans
2 tb Vegetable oil
2 md Onions, cut into small dice
1 cn Italian plum tomatoes,
-drained and coarsely
-chopped (28 oz; reserve
-1/2 cup juices)
1/2 c Ketchup
1/4 c Dark molasses
1/2 c Dark brown sugar
2 tb Worcestershire sauce
1/2 ts Dry mustard
Salt to taste
Freshly ground black pepper
-to taste
The secret to tender baked beans is to leave the salt out until they are finished cooking. For some reason, salt toughens them. To pamper your tummy, rinse off the beans when they are finished soaking in several changes of cold water. This recipe is easy to prepare ahead and cooks in only two hours.
1. Place the beans in a bowl, cover with cold water and soak overnight. Drain and rinse beans very well under cold water.
2. Place the beans in a large, heavy pot. Add enough water to cover the beans by 2". Bring water to a boil, reduce heat to a simmer and cook for 45 minutes, or until beans are tender but not mushy. Skim off any foam that rises to the surface. Drain the beans.
3. Place the oil in a large, heavy ovenproof casserole. Add the onions and wilt over medium-low heat until transluscent. Remove from heat and stir in the beans.
4. Stir in the tomatoes and reserved juices along with all remaining ingredients except the salt and pepper.
5. Bake, covered, for 45 minutes. Uncover and bake for 30 minutes more. Season to taste with salt and pepper.
Per serving: 327 calories, 5 grams fat, no cholesterol.
1. Place the beans in a bowl, cover with cold water and soak overnight. Drain and rinse beans very well under cold water.
2. Place the beans in a large, heavy pot. Add enough water to cover the beans by 2". Bring water to a boil, reduce heat to a simmer and cook for 45 minutes, or until beans are tender but not mushy. Skim off any foam that rises to the surface. Drain the beans.
3. Place the oil in a large, heavy ovenproof casserole. Add the onions and wilt over medium-low heat until transluscent. Remove from heat and stir in the beans.
4. Stir in the tomatoes and reserved juices along with all remaining ingredients except the salt and pepper.
5. Bake, covered, for 45 minutes. Uncover and bake for 30 minutes more. Season to taste with salt and pepper.
Per serving: 327 calories, 5 grams fat, no cholesterol.