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.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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