The Red Sausage needed something to go with it. Later, the flounder Janet cooked in salsa, en papillote, did too. We have been cooking the pantry down to late Hurricane Season levels, so a sauce for the mix of 1 can Pinto and 1 can Cannellini beans had to be built from scratch. The idea is to make just enough to coat and marinate the beans for a couple of hours before heating and serving. Bean Zap takes:
- 2-3 Tablespoons Ketchup*
- 3 Teaspoons Agave Nectar
- 2 Teaspoons minced roasted garlic
- 1 Teaspoon Dijon mustard
- Red Chili powder to taste
- Heavy Splash red wine vinegar
- Heavy Splash Soy Sauce
Whisk until blended, taste and adjust and fine tune, fold into the drained, rinsed beans. Chill for a couple of hours, refold the mixture a couple of times to bring the sauce up in the container. Works for a cold bean salad as well.
*If you use sun-dried tomato ketchup, you won’t need the red wine vinegar.