Categories: Beans, Prodigy, Dec. 
      Yield: 10 servings 
  
      2 c  Chopped onions 
      1    Fresh garlic clove; peel/fin 
      4 c  Water 
    1/2 c  Firmly packed brown sugar 
    1/2 c  Molasses 
      2 tb Apple cider vinegar 
      4    Bay leaves 
      1 ts Dry mustard 
    1/4 ts Pepper 
    1/4 ts Nutmeg 
    1/4 ts Ground cinnamon 
    1/8 ts Allspice 
     32 oz Canned tomato sauce 
      1 lb Navy beans; dried uncooked 
  
  This is a wonderful recipe that I got from a cookbook 
  called Lean Luscious & meatless.  It takes a little 
  bit of time to prepare but is well worth the effort. 
  It is the best baked beans I have ever had. You can 
  substitute baby limas for the navy beans. I have 
  changed a few things from the original recipe to suit 
  my own taste so feel free to add any of your favorite 
  seasonings. Rinse & drain beans. Place in a large bowl 
  with remaining ingredients except tomato sauce. Mix 
  well cover & place in the refigerator for 24 hours. TO 
  COOK: Transfer bean mixture to a large oven proof pot. 
  Add tomato sauce. Bring to a boil over medium heat. 
  Reduce heat to low, cover & simmer 45 min stirring 
  occassionally. Preheat oven to 300 degrees.  Place pot 
  in oven. bake 4 hours covered. Check beans every half 
  hour or so adding water and stirring as needed. When 
  beans are done to your likeness remove from oven and 
  serve. : Nutrition (per serving): 283 calories Total 
  Fat 1 g (3% of calories) : 
   
  D/L from Prodigy 12-14-94. Recipe collection of Sue 
  Smith. 1.80À