Lunch

All night brown eggs and beans is for Lunch.

All night brown eggs and beans takes 30 minutes to prepare.

All night brown eggs and beans takes 480 minutes to cook.

All night brown eggs and beans makes 8 servings.

The ingredients for All night brown eggs and beans are:

8 large hard-boiled eggs;
1- 8oz can of tomato sauce;
1 cup of dry navy beans - soaked overnight in water and drained;
1 cup uncooked barley
1 cup chopped sauteed onion
2 cups plain water
2 Tbsp Extra Virgin olive oil
1/2 cup hard packed brown sugar
1 tsp salt
2 or 3 rinsed beef ribs or substitute with beef soup bones

Here is how you make All night brown eggs and beans:

Put water, drained navy beans, tomatoe sauce into large oven-proof pot. Bring to boil. Reduce heat to simmer, add barley, beef ribs. Sautee chopped onions in olive oil until golden and add to the pot. Turn off heat. When simmering stops, gently add the hard boiled eggs to the mixture without cracking the shells, carefully distributing them evenly. Place lid on the pot and put into the oven. Set oven to 250 degrees and bake for 8 hours. Remove pot from oven and carefully remove eggs from the mixture. Shell the eggs, slice in half and put one egg on top of each serving. Makes 8 one cup servings. Recipe can be cut in half for small family. Number of Servings: 8Recipe submitted by SparkPeople user SASMART.

The nutritional information for All night brown eggs and beans is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 302.4

• Total Fat: 8.5 g
• Cholesterol: 220.4 mg
• Sodium: 531.9 mg
• Total Carbs: 48.2 g
• Dietary Fiber: 7.1 g
• Protein: 14.1 g

The dietary needs meet for All night brown eggs and beans is Low Fat