WHOLE GRAIN MUSTARD BAKED BEANS
with sauteed onion and chunky salsa. Seasoned with fresh rosemary and just a bit of cinnamon and allspice!
Makes 5 cups
2 T. margarine
2-3 sm. yellow onions; cut ends off, cut in half from end to end, then cut crosswise into 1/2 inch wide segments
salt and freshly ground black pepper
28 oz. can Bush’s Vegetarian Baked Beans
15.5 oz. can cannelini beans (white kidney beans) including liquid
1/4 c. whole grain mustard
1.2 c. Tostito mild chunky salsa (Tostito brand is gluten-free)
1/4 t. cinnamon
1/4 t. ground allspice
sm. spring of fresh rosemary
1 c. water
In extra large skillet, over medium heat, melt margarine. Add onions, salt and pepper, then saute till lightly browned and wilted.
Add both cans of beans. Stir well.
Add mustard, salsa, cinnamon, allspice and rosemary. Stir well.
Now add 1/2 cup of the water, stir and cook 15 minutes.
After 15 minutes add the other 1/2 c. of water. Reduce heat a little, stir and cook another 15 minutes or till the beans reach your desired thickness.
Salt and pepper to taste and serve immediately or keep on stove till ready to reheat and serve, adding more water if necessary during the reheating.
If serving family style, garnish with additional rosemary.
Notes: Serve alone or with fresh bakery bread and a salad. I think you’ll find these beans a delicious alternative to traditionally flavored baked beans. And so easy and quick.