1 tablespoon Pure Wesson® Vegetable Oil
1 medium onion, cut into thin slices
1/2 cup thin celery slices
1 can (15 oz each) Ranch Style® Pinto Beans, drained, rinsed
1 can (15 oz each) butter beans, drained, rinsed
1 can (15 oz each) garbanzo beans, drained, rinsed
1 can (8 oz each) Hunt's® Tomato Sauce
1/4 cup frozen apple juice concentrate, thawed
1/2 teaspoon ground mustard
1 tablespoon light molasses, optional
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 38 mg | 4% |
| Carbohydrate | 17 g | 6% |
| Cholesterol | 0 | |
| Total Fat | 2 g | 3% |
| Iron | 1 mg | 7% |
| Calories | 107 kcal | 5% |
| Sodium | 393 mg | 16% |
| Protein | 4 g | 9% |
| Saturated Fat | 1% | |
| Sugars | 4 g | 0 |
| Dietary Fiber | 4 g | 17% |
| Vitamin C | 8 mg | 13% |
| Vitamin A | 102 iu | 2% |
Preheat oven to 375°F. Heat oil in medium nonstick skillet over medium heat; add onion and celery; cook 8 minutes, or until vegetables are crisp-tender, stirring occasionally.
Stir in pinto beans, butter beans, garbanzo beans, tomato sauce, juice concentrate and dry mustard. Add molasses, if desired; mix well. Spoon into 2-quart casserole dish; cover.
Bake 30 minutes, or until heated through.
Tri-Bean Bake
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.
Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.
