Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!router1.news.adelphia.net!news.hyperioncom.net!WCG.MISMATCH!news-feeder.wcg.net!WCG!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Franks & Boston Baked Beans Followup-To: rec.food.cooking Date: 15 Feb 2000 05:55:58 -0700 Organization: attcanada.net Lines: 29 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <04cb01a90a62$364cbba0$0da8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39602 Low-Fat Franks & Boston Baked Beans (high fiber) 12 ozs. Great Northern or navy beans 1/4 cup. molasses 1 tsp. dry mustard 1/2 tsp. salt 1/4 tsp. black pepper 2-2 ozs. chicken franks, thinly sliced 1 cup. chopped onion In Dutch oven combine beans and cold water to cover; bring to a boil over high heat. Cook two minutes; remove from heat. Let stand, covered, 1 hour. Drain beans and return to Dutch over; add 4 cups cold water. Cover and bring to a simmer over medium heat, about 30 minutes. Preheat oven to 350F. In medium bowl whisk together molasses, mustard and pepper, stir into beans. Add franks and onions. Cover Dutch oven, bake 1 1/2 hours until beans are tender stirring occasionally. Add more water if necessary. Makes 4 servings. Calories 430 Fat 7 g Fiber 6 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.