Weight Watchers Sweet And Sour Baked Beans Food

ZERO POINT BAKED BEANS

Steps:

• Place the chopped onion in a large frying pan with a splash of water and cook over a medium heat until softened.
• Add the garlic and cook for another 1 - 2 mins. You really don't want the onion or garlic to catch on the bottom of the pan so if you think it may, add another splash of water to prevent it from doing so.
• Add the mustard powder, paprika, crumbled stock cube and sweetener and mix.
• Add the passata/tomato sauce, the water and the drained beans and mix. Leave to reduce, stirring occasionally, for approx 10 minutes or until you get the desired consistency.
• Serve as you normally would baked beans!

NEWFOUNDLAND BAKED BEANS

Steps:

• Preheat oven to 300°F (149°C).
• In a covered, ovenproof bean pot, casserole or Dutch oven, stir together all ingredients. Bake beans, covered, for 4 hours, adding a little water occasionally, if necessary, to keep the beans moist. Remove cover and bake an additional 30 minutes. Yields about 1/2 cup per serving.

SWEET AND SOUR BAKED BEANS

Steps:

• Put onion slices in skillet, add sugar, mustard, salt and vinegar. Cook covered 20 minutes.
• Add cooked bacon and onion mixture to beans, which have been mixed and poured into a large casserole.
• Bake at 350 degrees, 45 minute to 1 hour covered.

WEIGHT WATCHERS SWEET-AND-SOUR BAKED BEANS

Steps:

• Preheat oven to 40.
• In a medium non-stick skillet over medium-high heat, warm the oil until hot but not smoking.
• Add the onion and garlic, and cook stirring until the onion is browned, 3 to 5 minutes.
• Remove the skillet from the heat and stir in the tomato sauce, molasses, mustard, and vinegar.
• Sprinkle on the brown sugar and stir until well combined.
• Stir in the beans and pineapple.
• Transfer the mixture to a 1-quart baking dish and cover with aluminum foil.
• Bake for 25 to 30 minutes, or until mixture is heated through.
• Serve the beans garnished with parsley, if desired.

WEIGHT WATCHER'S CABBAGE SOUP - SWEET AND SOUR

Steps:

• Cut up all the veggies, put everything in a very large pot, cover with water, and cook at least 3 hours, until everything is very soft.
• Taste for seasoning - judge sour and sweet separately to see weather to add more citric acid or sweetener. I usually do add plenty more of each, until it is delicious.
• Notes:.
• Don't even bother cutting the core out of the cabbage - it cooks down with everything else and will be delicious. Really.
• Measurements can be approximate. Feel free to adjust for what you like or have on hand. I know I always have a glass of the juice before pouring it into the pot ;-) Speaking of the juice, I don't remember it being part of the original recipe, but I always add it for tomatoey taste and body.
• Sometimes, my Nana added green peppers. Her recipe also mentioned to serve with "rice and veal balls", although I don't actually remember her doing this. What could be bad?.
• When I am not on a diet, I add brown sugar instead of the sweet-and-low.
• Oops - I Totally had to Estimate how many servings. But this does mostly fill my 10 quart pot, and then cook off a little, so I will est. 18 servings - your mileage will vary;-).

THE BEST SWEET & SOUR BAKED BEANS

Steps:

• Fry bacon until crisp. Remove and crumble.
• Add onions to grease and add sugar, mustard, salt, and vinegar.
• Cover and cook on stovetop for 20 minutes.
• Drain all beans except pork and beans.
• Add beans to cooked mixture and pour into a 3 quart casserole dish.
• Bake at 350°F for one hour.
• Remove from oven and top with crumbled bacon.

WW SPICY MOLASSES BAKED BEANS - 2 PTS.

Steps:

• Preheat oven to 350°.
• Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot.
• Add onion and jalapeno pepper; saute 2 minutes or until tender.
• Combine onion mixture, beans, and remaining ingredients in a large bowl; stir well.
• Spoon bean mixture into a 2-quart casserole coated with cooking spray.
• Bake, uncovered, at 350° for 1 hour or until thick and bubbly.

SWEET AND SOUR BAKED BEANS - WITH A KICK

Steps:

• Preheat oven to 350*F.
• Rinse the kidney beans, and set aside to drain.
• Mix the remaining ingredients in a saucepan, and heat until the sugar has dissolved. Taste, and adjust seasoning if needed.
• Add beans and pour into an oven proof baking dish. I used a 1 quart, ovenproof glass bowl (eg: Anchor Hocking or Pyrex).
• Bake, uncovered, for 45 minutes.

SWEET N SOUR BEANS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil. , In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.