BAKED BEANS IN A SKILLET
|Sugar beans||1 Cup (16 tbs)|
|Tomato soup||1 Can (10 oz)|
|Tomato puree||1 Cup (16 tbs)|
|Onion||1 , sliced|
Half-fill skillet with beans, cover with tomato and onion, add a sprinkle of cinnamon, salt, and pepper, stir well, cover and simmer for 3 hours over a gentle heat.
Add water if necessary; the beans should absorb the moisture from the tomato and become soft, but should not be too wet.
Remove lid, add syrup and mustard, stir well, heat for a further 5 minutes and serve with fingers of crisp toast.
To make fresh tomato puree, stew the tomato with a small onion, 1 tspn, sugar and spices according to taste.