Here's another uber-easy vegetarian recipe for the cooking-challenged:

• 15 oz can white beans (low-salt)
• 8 oz can tomato sauce (no-salt)
• 8 oz water
• 2 tbsp raw sugar
• 1 tbsp blackstrap molasses
• 1 tbsp mustard
• 1 tbsp cornstarch
• 1/2 tsp onion powder

Mix it all together and bring to a boil on medium heat. Then simmer on low for 30 minutes.

Serve with buttered and toasted SaraLee 100% multi-grain bread. This stuff is so soft and smooth that even John will eat it.

After taste-testing, these baked beans really could have used some more onion, maybe even dried or diced fresh onion instead of onion powder.

Also, I tried mixing in chopped pieces of Morningstar "bacon", which was ok, but in retrospect I think slices of Ives "hot dogs" would have been better.

Still, it was pretty good, and much lower in salt than canned baked beans. I looked for low-salt baked beans but didn't find any in our local store.

More things to try - slow cook with dried beans, and actually bake it instead of just simmering.

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