Helen's Baked Beans In Tomato Saucebrunch, lunch, side dish, vegetarian 1 lb pea beans 3/4 cup onions, diced 1 green pepper 3/4 cup celery, diced 28 oz tomato sauce 1 1/2 teaspoon dry mustard 1 tablespoon salt 1/4 cup light molasses 1/2 cup brown sugar Soak beans overnite. Cook soaked beans till tender. Chop vegetables. Simmer onion, pepper, and celery but do not brown. Place all ingredients in a casserole or bean crock and bake at 300F for 2-7 hours till done. Process them for 1 hour in a water bath canner. Posted by Helen Peagram in Intercook |
