• 2 cup onions\raw, chopped
• 1 cup sliced carrot
• 1/2 cup slicedcelery\raw
• 12 clove garlic, peeled, crushed
• 2 Tbs. olive oil
• 3-1/2 cups fat-freelow sodium chicken broth, or vegetable broth
• 2 Lbs. canned Great Northern beans, or garbanzo beans, rinsed, drained
• 1/4 tsp. chives or parsley, optional

Sauté onion, carrot, celery, and garlic in oil in large saucepan 3-4 minutes. Add chicken broth and beans; heat to boiling reduce heat and simmer until vegetables are tender, 5-8 minutes. Process soup in food processor or blender until smooth. Serve in bowls; sprinkle with chives or parsley. Note: you can substitute frozen onion and prepared chopped garlic; to save preparation time, chopped baby carrots may be used. You can make soup 1-2 days in advance; refrigerate covered. Courtesy American Dry Bean Board.

• 1 Lbs. canned baked beans
• 1 Lbs. canned red kidney beans
• 1 Lbs. canned butter beans
• 1/2 cup tomato ketchup
• 1/4 cup mustard
• 1/4 cup Worcestershire sauce
• 2 onion\cooked, finely chopped
• 3 Tbs. brown sugar
• 1 Tbs. dark molasses

Preheat oven to 350° F. Combine all ingredients in a casserole. Bake, uncovered, for 55-60 minutes.