• 1 lb. canned baked beans, undrained
• 1 lb. canned red kidney beans, drained
• 1/2 cup chunky style prepared salsa
• 1/4 cup onions, finely chopped
• 1 tsp. prepared mustard

In 1-1/2-quart microwave-safe casserole, combine all ingredients; mix well. Cover with microwave-safe waxed paper. Microwave on HIGH for 7 to 9 1/2 minutes, or until onion is tender and flavors are blended, stirring twice during cooking. Makes 6 (1/2-cup) servings.

Note: Use your imagination and experiment with your favorite bean varieties. Any canned bean, white or colored, may be substituted.

Adapted from the Pillsbury Pasta, Rice and Beans Classic Cookbook, March 1993 . Courtesy American Dry Bean Board.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 139, fat 0.7g, 4% calories from fat, cholesterol 0mg, protein 7.8g, carbohydrates 28.3g, fiber 6.8g, sugar 6.5g, sodium 455mg, diet points 2.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 1.5, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.7

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