BROCCOLI BAKED BEAN POT
This dish does not require much cooking time. Serve as a stew or as a topper for baked white or sweet potatoes. I went the sweet potato route this time. The horseradish element in the sauce works well with the sweet of the potato. Hearty, filling, but you leave the table feeling good about the experience. New, different but familiar! Just how I like it!
Makes 11 cups stew/sauce
2 T. light colored sesame oil
1 stalk celery with a few leaves if you have them, sliced
about 4 cups, trimmed, small broccoli buds – you want bite-size not mouth-size
1/2 t. pink Himalayan salt
2 c. DUNBARS SWEET BELL PEPPER Mixed Strips, including some liquid
3 c. GORDON CHOICE Sliced Stewed Tomatoes including some liquid – this time I don’t cut the tomato slices into smaller pieces
4 c. BUSH’S Vegetarian Pot Baked Beans
1/2 c. AFC CORAL HORSERADISH SAUCE
1 t. garlic powder
1 t. ground coriander
fresh grind black pepper to taste
1/2 t. additional pink Himalayan salt
In large soup pot, over medium heat, melt sesame oil.
Add celery, broccoli buds and 1/2 t. salt. Stir and saute about 4 minutes till broccoli is tender but still bright green – softened, but not hard and not mushy. Watch carefully.
Add remaining ingredients, stirring after each addition. Heat to very hot, then cut off heat and serve.
Serving Suggestion: Bake your sweet potatoes in a preheated 400 degree oven till fork-tender. Mine went about 1-1/2 hours, since they were large. Peel the top half of the skin off the potato, leaving the bottom half intact. Slit the potato, open as needed, then spoon the stew/sauce over the potato. A little fresh grind black pepper is nice.