Hearty Barbeque Beans


1 (16-ounce) can vegetarian baked beans
1 (15-ounce) can kidney beans, rinsed and drained
1 (10-ounce) package frozen baby lima beans
1 cup crushed tomatoes
1 cup finely chopped onion
1 tablespoon cider vinegar
1 tablespoon molasses
2 teaspoons stone-ground mustard
1 teaspoon chili powder

Combine all ingredients in a small pot. Place on grill. Cover and simmer, stirring occasionally, for 25-30 minutes. Yields 8 1-cup servings.

Calories: 160, total fat: 0.7g, protein: 8.7g, cholesterol: 0mg, fiber: 7.2g
Recipe from Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.