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BAKED BEANS AND TOMATO

BAKED BEANS AND TOMATO

with sweet onion and fresh mint!

Makes 4-5 servings

2 T. extra virgin olive oil

1/2 sweet onion, peeled and diced into 1/2 inch squares

freshly ground black pepper

salt

28 oz. can fat-free Vegetarian Baked Beans

15 oz. can diced tomatoes with liquid

6-8 leaves fresh mint, washed and sliced across the grain into strips

In large skillet, over medium heat, melt oil. Add onion, lots of freshly ground black pepper and salt to taste. Sauté till soft and golden browned.

Add beans and tomatoes. Stir and cook over low heat for approximately 10 minutes, stirring frequently. Add mint, stir well to release the mint flavor, then turn off heat and serve.

Notes: Mint! in baked beans? you bet. I didn’t believe it either until I wondered what to do with the fresh mint my husband brought home from the market. The mint makes these ordinary beans extraordinary, imparting a refreshing pineapple flavor, and adding a richness which defies explanation. Mint is not only medicinally beneficial, but adds unique flavor where none would otherwise be expected in dishes traditionally not made with mint.

Serve alone as a bean dish, or with a little long grain white rice, served as a mold either on top of the beans, or under the beans. Make cold or hot bean sandwiches with leftovers.

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