ROSEMARY BAKED BEANS AND GREEN BEANS
Simmered in a sweet tomato and green chili sauce with fresh rosemary, garlic, coriander and mustard!
Serves 6-8 as a main dish, and more as a dish that accompanies other main dishes
2 T. extra virgin olive oil
2 T. margarine
28 oz. can Vegetarian Beans (I used Hanover brand, which is more tomato sauce-like, not the brown sugar-flavored baked beans), these beans are gluten-free
8 oz. can tomato and green chili sauce
1 c. water
2 T. mild molasses
2 T. dark brown sugar
1 T. Balsamic vinegar
1 T. Dijon mustard
1 T. prepared yellow mustard
4 garlic cloves, peeled and finely chopped
1-2 T. fresh rosemary needles
1 t. ground coriander
¼ t. ground allspice
freshly ground black pepper
salt to taste
16 oz. froz. cut green beans
½ c. additional water
In large skillet, over medium heat, add all ingredients, stirring after each addition, except for green beans and additional water.
Cook, stirring occasionally, for about 15 minutes.
Add green beans, stir again, cover and cook about 10 minutes. Turn heat off. Serve immediately, or if waiting to serve later, then when reheating, add a little water to thin beans to desired consistency. Adjust for salt and pepper.
Notes: Rich, sweet, tangy, mildly hot oven-baked flavor and textures.