This quick stir-together is an homage-with-a-twist to my late mother who would make Baked Bean Sandwiches with leftover baked beans on toasted bread. On a trip to England, I learned this is quite British, but I am not sure if she knew. She was just a thrifty, inventive cook.
It is better made with baked beans that have actually been baked to develop that thick, caramelized ever-so-slightly molasses-y “tar” around the edges of the pan, but straight out of the can works too.
Besides not serving the filling on ricecakes, which were as yet uninvented when I was a kid, Mother didn’t use the chipotle, cream cheese, spinach, or cilantro garnish and you don’t need to either. It is a winning combination regardless.
Yield: 2 servings (easily multiplies)
1 cup leftover vegan baked beans OR 1-8 ounce can vegan baked beans (sold as vegetarian), with a little of juice drained off
3 celery hearts, diced
Optional, but recommended: 1 green onion, trimmed and thinly sliced
1 tablespoon vegan mayo ( I recommend my tasty Blooming Platter version at 10 vs. 100 calories)
1/2 to 1 teaspoon Adobo sauce from a can or jar of Chilies in Adobo (careful–this packs some heat!)
2 tablespoons vegan cream cheese
2 brown rice cakes
Approximately 16 baby spinach leaves
Garnish: vegan mayo and cilantro sprigs
Combine beans with celery, green onion, mayo, and chilies with Adobo. Spread 1 tablespoon cream cheese on each ricecake, top with about 8 baby spinach leaves, half the bean mixture, a dollop of mayo, and a cilantro sprig. Serve immediately.