One of the most versatile side dishes I can think of, barbecue baked beans go from summertime picnics to comforting cold weather lunches in a snap. My recipe is sweet and a tad spicy, and cooks long enough to make your whole house smell delicious! The best part about these baked beans is that they’re vegetarian… well, vegan, actually, by default!
Don’t Spill The Beans
Makes 4 side dish servings
1 medium sweet onion
1 1/2 cups natural ketchup (Hunt’s makes a variety with NO high fructose corn syrup)
1 cup molasses
1/2 cup water
1 tablespoon organic brown sugar
1 tablespoon hot sauce (I use Frank’s Red Hot – original)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 pinches salt
2 cans of pinto or small white beans, drained and unsalted if possible
What to do:
Preheat your oven to 350 degrees. Slice the sweet onion into rings and place them on the bottom of an ungreased casserole dish. In a medium mixing bowl, combine the natural ketchup, molasses, brown sugar, hot sauce, garlic powder, onion powder and salt. Mix well. Place the beans in the mixing bowl and thoroughly coat. Pour the mixture over the onions in the casserole dish. If the wet mixture does not thorougly cover the beans, add 1/2 cup more water. Cover the dish with foil and place in the oven for 1 hour. Remove foil, mix, and replace foil, then bake for another hour and a half. Let cool slightly before serving.
A tip: When sugars caramelize, they really stick! Serve the beans right away or transfer them to a serving dish and soak the casserole dish as soon as possible in very hot water. This will save you hours of scrubbing later on.
Miss Rachel’s Pantry is a vegan personal chef, meal delivery, and catering company in Philadelphia, Pa, making real-deal homestyle food.
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