Baked Beans with Hot Tomato Sauce

Hot Tomato Sauce:
3 cups tomato, peeled, seeded, and diced
4 green onions, minced
1 jalapeno pepper, seeded and minced
1 tablespoon fresh basil, minced
1 tablespoon vinegar
2 teaspoons sugar
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon ground red pepper

Baked Beans:
1 pound dry Navy Beans
1 1/2 quarts water
1 (12-ounce) bottle dark beer
1 1/3 cups onion, chopped
6 cloves garlic, minced
1 tablespoon vegetable bouillon granules
1/4 cup brown sugar, packed
1/4 cup chili sauce
3 jalapeno peppers, seeded and minced
3 tablespoons vinegar
1/2 teaspoon cinnamon

To prepare Hot Tomato Sauce, combine all sauce ingredients in a small bowl, stir well. Cover and chill at least 24 hours before serving.

To prepare Baked Beans, drain and rinse soaked beans. Combine beans, water, beer, onion, garlic, and bouillon in a stockpot. Bring to a boil. Cover, reduce heat, and simmer 1-1/2 hours. Drain bean mixture, reserving 1-1/2 cups liquid.

Combine mixture, reserved cooking liquid and remaining ingredients. Stir well. Pour into 2-1/2 quart casserole coated with cooking spray.

Bake, uncovered at 350°F for 1 hour and 15 minutes or until beans are tender.

Spoon 1 cup beans into individual serving bowl, and top with 1/3 cup Hot Tomato Sauce.

Servings per recipe: 9
Serving size: 1 cup beans with 1/3 cup sauce
Nutritional Information (per serving):
Calories: 239, Carbohydrates: 45g, Fat: 1g,
Cholesterol: 0mg, Protein: 12g, Fiber: 8g,
Sodium: 453mg (780mg using canned beans)

Food exchanges:
2 starch/bread, 1 lean meat, 1 fruit

Source: The Michigan Bean Commission