Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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