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BAKED BEANS IN A SKILLET

Veg.Magic's picture
Ingredients
  Sugar beans 1 Cup (16 tbs)
  Tomato soup 1 Can (10 oz)
  Tomato puree 1 Cup (16 tbs)
  Onion 1 , sliced
  Syrup 2 Tablespoon
Directions

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.

Recipe Summary

Restriction: 
Vegetarian

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