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
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
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.
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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