Serving Size:   12


     1 1/2  cups  navy  beans -- dry
2 1/2  cups   cranberry  juice cocktail
3/4  cup  onion -- chopped
1/4  cup   ketchup
1/8  cup   molasses
2 1/2  teaspoons  dark brown sugar
1  teaspoon  Dijon mustard
1/2  teaspoon   salt
1/8  teaspoon   ginger -- ground


  In a Dutch oven or soup pot, add the beans and enough water to cover them by two inches.  Bring to a boil, and boil for two minutes.  Remove from the heat, cover and let stand for 1 hour.  Drain and discard the liquid.  Return the beans to the pot, add the juice and bring to a boil.  Reduce the heat, cover and simmer for 1 hour.  Drain and reserve the liquid.  Put the beans in a non-stick spray coated baking dish.  Add the rest of the ingredients plus the left over cranberry juice.  Cover with foil, bake at 350° for 3 hours or until tender and all liquid is evaporated.  Stir every 30 minutes.      

Notes :  For variety, try adding some nonfat Polish Sausage.....a meal in itself.  

Per Serving:  Calories: 136.7;  Fat:0.4g;  Protein: 6.0g;  Carbs: 28.2g;  Cholest: 0mg;  Sodium: 160mg

When the cup is full, carry it even.        

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