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Who said baked beans were just sides? Again a Healing Heart Foundation recipe.
SERVES 4
4 garlic cloves, minced
1 stalk celery, sliced
1/2 cup sliced scallions
6 ounces vegetarian Canadian bacon, diced
1 2/3 cups shredded carrots
1/4 cup mirin
30 ounces cooked pinto beans
15 ounces stewed tomatoes
1 cup crushed pineapple in juice
1 tablespoon Dijon mustard
1 teaspoon worcestershire sauce or Vegetarian Worchestershire Sauce
1 teaspoon dried chives
1 tablespoon fresh cilantro (or 2 tsp dried)
2 tablespoons nutritional yeast
1 stalk celery, sliced
1/8 teaspoon crushed red pepper flakes (optional)
1. Over medium-high heat, saute 2 oz of the liquid from the tomatoes with crushed pepper, garlic, celery, scallions
for 3 minutes.
2. Add carrots and cook 2 minutes, then add mirin.
3. Cook mixture 5 minutes and add beans, tomatoes and pineapple.
4. Reduce heat to medium-low and add mustard, Worcestershire sauce, chives, cilantro and yeast and veggie bacon.
5. Cook gently 10 to 15 minutes, stirring occasionally.
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