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Tropical Beans 'n Baykin

4 garlic cloves, minced
1 stalk celery, sliced
12 cup sliced scallion
6 ounces vegetarian Canadian bacon, diced
1 23 cups shredded carrots
14 cup mirin
30 ounces cooked pinto beans
15 ounces stewed tomatoes
1 cup crushed pineapple in juice
1 tablespoon Dijon mustard
1 teaspoon vegetarian worcestershire sauce
1 teaspoon dried chives
1 tablespoon fresh cilantro (or 2 tsp dried)
2 tablespoons nutritional yeast
1 stalk celery, sliced
18 teaspoon crushed red pepper flakes (optional)


Over medium-high heat, saute 2 oz of the liquid from the tomatoes with crushed pepper, garlic, celery, scallions for 3 minutes. Add carrots and cook 2 minutes, then add mirin. Cook mixture 5 minutes and add beans, tomatoes and pineapple. Reduce heat to medium-low and add mustard, Worcestershire sauce, chives, cilantro and yeast and veggie bacon. Cook gently 10 to 15 minutes, stirring occasionally.

Source: www.food.com