INGREDIENTS
3 cups dried navy beans
5 cups light cranberry juice
1/2 pound canadian bacon or turkey kielbasa, diced
3/4 cup chopped onion
1/2 cup tomato sauce
1/4 cup sugar-free maple syrup
5 teaspoons dark brown sugar
1-1/2 teaspoons ground mustard
1-1/2 teaspoons salt
1/8 teaspoon ground ginger

DIRECTIONS
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour to 4 hours, or until softened.
Drain beans and discard liquid. Return beans to Dutch oven. Add cranberry juice; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender.
Drain, reserving cranberry liquid. Place beans in a 2-1/2-qt. casserole or bean pot; add remaining ingredients and 1-1/2 cups of cranberry liquid. Cover and bake at 350° for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes. Add reserved cranberry liquid as needed. Yield: 10-12 servings.

INGREDIENTS
2 cups dried navy beans
8 cups cold water
1 teaspoon salt, divided
2/3 cup packed brown sugar substitute
1 teaspoon ground mustard
1/2 cup sugar-free maple syrup
1/4 teaspoon pepper
1/4 pound canadian bacon, cut up
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper

DIRECTIONS
Rinse beans, place in a Dutch oven with cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat; cover and let stand for 1 hour. (Or, omit boiling and soak beans in water overnight.) Add 1/2 teaspoon salt to beans and soaking water. Bring to a boil. Reduce heat; simmer, covered, for 1 hour. Drain, reserving cooking liquid. Combine brown sugar, mustard, maple syrup, pepper and remaining salt. Stir in 2 cups reserved cooking liquid; add to beans with canadian bacon, onion, celery and green pepper. Spoon into 2-1/2-qt. baking dish. Cover and bake at 300° for 2-1/2 hours, stirring occasionally, or until beans are as thick as desired. Add more cooking liquid if necessary. Yield: 8-10 servings.

INGREDIANTS:

28 Asparagus spears (2 bundles) trimmed

1/2 cup plain nonfat yogurt

1 tablespoons crumbled blue cheese

1/4 cup freshly squeezed lemon juice

1 tablespoon snipped fresh chives

1 clove garlic peeled and minced

2 beefsteak tomatoes cored and cut into wedges

salt and pepper to taste

1/2 cup chopped fennel leaves (feathery ends)

DIRECTIONS:  Bring water to a boil in the bottom of a steamer.  Fit the basket into the steamer.  Steam the asparagus over medium-high heat for about 6 minutes until bright green and tender.  Remove the steamer from the hear and let the asparagus cool.  Combine the yogurt and blue cheese in a small saucepan.  Warm over low heat for 1-2 minutes, whisking constantly just until the blue cheese has melted.  Remove the pan from the heat and whisk in the lemon juice chives and garlic.  Arrange the asparagus in the center of a serving plate and ring with the tomato wedges.  Drizzle the yougurt dressing over the asparagus.  Sprinkle with salt and pepper and garnish with the fennel leaves.

 Comments:  This is a very delicious vegtable platter.  Don’t let the asparagus scare you away.