Baked Beans

From The Vegetarian Cookbook

• 1 tbsp molasses
• 4 tbsp ketchup
• 4 tbsp dijon mustard
• 1 can chipotle peppers in adobo sauce
• 2 cans cannelloni beans -- drained and rinsed
• salt and black pepper
• a few sprigs of rosemary
• a little extra-virgin olive oil

Preheat the oven to 350°F/160°C.

In a blender, puree molasses, ketchup, mustard, and peppers. Transfer to a bowl, add the beans and season with salt and black pepper, and gently toss so that the beans are coated with the molasses mixture. Transfer to 4 individual ramekins, top with drizzling of olive oil and a sprig of rosemary.

Bake for around 30 minutes until cooked through.