

Tri-Bean Bake
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20Prep Time Minutes
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50Total Time Minutes
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8Number of Ingredients
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10Servings
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
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