---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Stove-Top Beans
  Categories: Main dish, Meatless
       Yield: 4 servings
  
   1 1/4 c  Dried pea (navy) beans*
       4 c  Boiling water
     1/2 ts Salt
       1 c  Bean cooking liquid
            - (step 3)
     2/3 c  Tomato puree
     1/2 c  Onion, chopped
       1 md Sweet apple
            -- unpeeled, finely chopped
       1 tb Prepared mustard
   1 1/2 ts Worcestershire sauce
       2 ts Sugar
     1/8 ts Pepper
  
   4 servings of about 1 cup each 296 calories per serving
   
   1. Add beans to boiling water. Boil 2 minutes. Remove from
   heat, cover, and soak 1 hour or overnight in
   refrigerator.
   
   2. Add salt. Bring beans to a boil. Reduce heat, cover,
   and boil gently until tender -- 1 to 1-1/2 hours.
   
   3. Drain. Save 1 cup bean cooking liquid. Mix with beans
   and remaining ingredients in saucepan. Bring to a boil.
    Reduce heat, cover, and boil gently 30 minutes.
   
   4. Continue cooking, uncovered, until sauce is of desired
   consistency--about 10 minutes.
   
   5. Serve half of the beans and refrigerate remaining 2
   cups for use at another meal within 3 to 4 days. *
   
   *NOTE: 3-1/4 cups canned navy beans, drained, may be used
   in place of dried beans; omit 4 cups boiling water and
   salt and steps 1 and 2. Use 1 cup water in place of bean
   cooking liquid. Combine beans and 1 cup water with other
   ingredients and proceed as directed in step 3 above. About
   260 calories per serving.
   
   *NOTE: Reheat beans over medium heat until mixture is
   bubbly, stirring as needed to prevent sticking.
   
   * Thrifty Meals for Two: Making Food Dollars Count
   * USDA Home and Garden Bulletin Number 244
   * Meal-Master format courtesy of Karen Mintzias
  
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