1/2 cup textured soy protein
1/2 cup boiling water
1 cup chopped onion
1/2 cup ketchup
1/2 teaspoon salt
2 teaspoon mustard
4 teaspoon white vinegar
1/3 cup brown sugar
1 can brown beans in tomato sauce (28 oz)
1 can chick peas (19 oz) drained & rinsed
1 can red kidney beans (19 oz) drained & rinsed
1 can lima beans (19 oz) drained & rinsed
Rehydrate textured soy protein in boiling water. Set aside. Saute chopped onion in a little water until softened. Stir in ketchup, mustard, vinegar & textured soy protein. Combine remaining ingredients in casserole dish, stir in onion/textured soy protein mixture, cover and bake at 350 degrees for 40 minutes.
This dish is even more flavorful if made in advance & refrigerated overnight, then baked the next day. I occasionally have trouble finding lima beans so other beans could be substituted. I like broad beans which are green and add color.