2 T. olive oil
1/2 C. finely chopped onion
1 T. minced garlic
1/2 C. tomato puree
2 T. brown sugar
2 T. fancy molasses
1 T. Dijon mustard
1/2 C. water
2 19 oz. cans white kidney beans, rinsed and drained
2 T. chopped fresh parsley
- Heat oil in a large pan over medium heat
- Add onions and garlic and cook, stirring frequently until they soften, about 3 minutes
- Stir in next 5 ingredients and season with salt and pepper
- Add beans, cover and cook over low heat until sauce thickens, about 15 minutes
- Stir in parsley and serve over slices of baguette
I made this after following your link for the spiced nuts. Improvised somewhat - I added chilpotle b/c I like spicy better than too sweet and used red kidney beans b/c didn't have white. Then it was like a faux chili so I could add cheese! Yay cheese! Very good, simple comfort food, thanks!
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