French Roast Stove-Top Baked Beans

FRENCH ROAST STOVE-TOP BAKED BEANS

What started out as a quick bean recipe turned into a slow stove-top roast. Perfect! Serve on a buffet or as the main dish or in a sandwich or soft taco, or in a soup bowl topped with animal-free blue cheese dressing or a dab of mustard! They’re cheap and fat-free (without the dressing).

Makes a lot

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117 oz. can BUSH’S Bean Pot Vegetarian BAKED BEANS

1 T. Instant Nescafé Taster’s Choice French Roast Coffee

2 t. dry mustard

2 t. garlic powder

2 t. onion powder

1/2 t. ground allspice

1/4 t. red cayenne pepper

2 t. ground sage

1/4 c. Balsamic vinegar

fresh ground black pepper, lots

salt to taste

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1- Combine all ingredients in large pot and cook on medium heat till boiling, then cover, reduce heat to low and cook 1 hour, stirring often.

2- Adjust seasoning or vinegar, then slow-cook till all liquid is absorbed and beans become thick. Remove from heat.

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Notes: You can cook these beans as long or short as you want. Today I chose to go long so the beans absorbed most of the liquid. Nice creamy effect.

Leftover beans anyone? Cold or hot with a shot of daiya blue cheeze dressing. Out of this world!!

When most of the liquid is absorbed, it makes a great cold baked bean sandwich. Mustard is good on the bread or lightly toasted.

Or how about serving a hot or cold baked bean dip marbled with the same daiya blue cheeze dressing? Serve with bread squares – toasted or plain, or crackers that will hold the weight.

We had baked bean sandwiches as kids and loved them. For a sandwich they need to be thick, hence the long-roast cook style to absorb the liquid.

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