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
|% Daily Value|
|Total Fat||2 g||3%|
|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.
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