1 (15 ounce) can baked beans
1/2 cup corn salsa
1/4 cup chopped fresh onion
1/2 cup green bell pepper
1/4 cup chopped fresh parsley
1 clove garlic
1 (4 ounce) can tomato paste
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons dried oregano
1 (1 ounce) packet dried basil infused parsley
1 (10 ounce) package frozen mixed vegetables (rbGTs), thawed
1 small onion, diced
1 teaspoon dried oregano
1 leaf fresh basil leaves, crushed
Bake beans, corn salsa and onion in a medium saucepan over medium heat for 5 to 6 minutes, stirring after 1 minute depending on size of beans. Some of the mixture may be currant-colored.
Remove the skillet from the heat, but cook the vegetables until they are transparent but firm; if they are opaque, cook them some more.
Stir dumped canned beans into the skillet, stirring gently until well covered with water. Remove from heat and plunge the steaks into a large resealable plastic bag; seal bag and turn steaks over. Lay steaks onto foil with aluminum foil on top to prevent sticking.
Pick up each steak and place in the sealed plastic bag for resealing (do not steam