FAT-FREE STOVE-TOP BAKED BEANS
with petite diced tomatoes, sauteed onion and pepper, soy bacon bits for a smokey flavor and sweet corn. Fat-free and delicious!
Makes 10 cups
1 sweet yellow onion, diced into 1/2 inch squares
1/2 green pepper, diced into 1/2 inch squares
1 t. salt
2, 28 oz. can Fat-Free Bush Vegetarian Baked Beans in brown sugar and spices
28 oz. can petite diced tomatoes including liquid
1/4 c. prepared yellow mustard
2 T. Worcestershire sauce
1 t. onion powder
1-1/2 t. garlic powder
freshly ground black pepper to taste
1/2 c. water
2 T. soy bacon bits (McCormick brand is gluten-free)
1 t. salt or to taste
12 oz. pkg. froz. whole kernel sweet corn
In extra large skillet, over medium-high heat, place onion, pepper and salt. Saute till brown-tinged and partially translucent. Use no oil. When sauteing without oil a cast iron skillet works best.
Add beans, tomatoes, Worcestershire sauce, onion and garlic powders and black pepper. Stir well, then cook at a fizzle of a boil for about 10 minutes.
Add water, soy bacon bits, and corn. Stir well, then cook on low heat, uncovered, for 40 minutes stirring occasionally. Turn heat off and let set till ready to reheat and serve.
Notes: The added water keeps the bean mixture from becoming too thick during the cooking process.
Serve as supper with a salad and/or fresh heated bakery bread as accompaniments, serve alone as is, or serve on a buffet.