Sweet & Tangy Butter Beans
Source: Lean, Luscious & Meatless
Authors: Bobbie Hinman/Millie Snyder
Servings: 6 (small)
Type: Vegan
Cooking Time: approx. 1 hour, 10 minutes


2 tbsp vegetable oil
1 cup chopped onions
1 cup sweet red pepper
(or other colored peppers)
1 clove garlic, finely chopped
1 8-oz can salt-free tomato sauce
1/3 cup apple juice
1 tbsp brown sugar
1 tbsp vinegar
1 tsp prepared yellow mustard
2 1-lb cans of butter beans, rinsed & drained
1-1/2 tsp cornstarch
2 tbsp water

  1. Preheat oven to 350-degrees.
  2. Lightly oil a 1-1/2 quart baking dish or spray wiht a non-stick cooking spray.

  3. Heat oil (or vegetable broth/cooking spray) in a large non-stick skillet over medium heat. Add onions, red pepper and garlic. Cook until onions are tender and start to brown, about 10 minutes. Remove from heat.

  4. Add remaining ingredients, dissolving cornstarch in the 2 tablespoons of water before adding. Mix well.

  5. Transfer to baking dish. Bake, uncovered, 1 hour.

Wonderful served with rice or pasta. My husband likes this one SO much, I usually make a double recipe!

Per serving:
Calories: 181 Fat: 6 g (less if you substitute or reduce oil used for sauteing) Carbohydrates: 26 g Cholesterol: 0 mg Sodium: 299 mg Protein: 7 g

From Amazon.com
Lean, Luscious & Meatless
by Bobbie Hinman/Millie Snyder
Currently Out-of-Stock

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