I finally got a day off - the first in ten days! So I headed to the kitchen to make this tasty side dish for the BBQ we are having tonight.
I still do not know how much I will be on this blog this summer, but will give it the best I can given my busy work season. (Janet asked...bless her heart, so this summer I will do what I can). xoxo
This recipe is a take on homemade "baked" beans, but quicker, and done on the stove top. A great vegetarian dish, or as a side dish for any Barbequed meats. It is also tasty with cooked natural hot dogs. You could soak pinto beans over night and cook them the next day, but for a quicker version, I used canned pinto beans for this dish.
2 398 ml. cans of pinto beans - drain, but save some of the liquid
1 onion - chopped
4 garlic cloves - minced
Extra Virgin Olive Oil
1 28 oz. can of whole tomatoes
1 small can of tomato paste
2 Tblsp. Balsamic Vinegar
1 Tblsp. Black Strap Molasses
1/2 tsp. allspice
1 tsp. dried rosemary
1 large bay leaf
salt and fresh cracked pepper
grated cheddar cheese (optional)
Add the whole tomatoes and liquid to a food processor to puree. Then add in the tomato paste, and pulse until combined.
Heat up a dutch oven on low medium heat with 2 Tblsp. EVOO. Add in the onion and garlic, sauteing until soft. Season with salt and fresh cracked pepper.
Pour in the tomato sauce and add in the balsamic vinegar, black strap molasses, allspice, rosemary, bay leaf, and season again with salt and fresh cracked pepper. Mix well, and bring to a light simmer.
Simmer for 30 minutes to reduce stirring occasionally.
Add in the canned beans, stir well, and simmer for another 10 minutes.
We had this with BBQ'd Turkey Ranch Burgers and potato salad...it feels like summer is finally here!