Barbecue Baked Beans
Sweet, smoky, and full of flavor, these barbecue baked beans are the perfect addition to your next outdoor cookout!
Equipment
- Wooden spoon or spatula
Ingredients
- 2 tablespoons 28 g nondairy butter
- 1 cup 160 g diced yellow onion
- 1 tablespoon 15 g minced garlic
- 1 can 15 ounces, or 425 g tomato sauce
- ½ cup 110 g packed brown sugar
- 2 tablespoons 40 g grape jelly
- 2 teaspoons liquid smoke
- 2 tablespoons 30 g stone-ground mustard
- 1 can 15 ounces, or 425 g pinto beans, drained and rinsed
- 1 can 15 ounces, or 425 g black beans, drained and rinsed
- 1 can 15 ounces, or 425 g red beans, drained and rinsed
- Salt and pepper to taste
Instructions
- In a saucepan, melt the nondairy butter over medium heat.
- Add the diced onion and minced garlic.
- Cook for 10 minutes, or until fragrant and translucent.
- Stir in the tomato sauce, brown sugar, grape jelly, liquid smoke, and stone-ground mustard.
- Mix well.
- Add the pinto beans, black beans, and red beans.
- Stir to combine.
- Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for 15 minutes.
- Uncover the saucepan, reduce the heat to low, and cook for an additional 10 minutes, or until the sauce thickens to your liking.
- Season with salt and pepper to taste before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve warm alongside grilled vegetables, vegan burgers, or roasted corn on the cob.
Wine Advice:
Pair with a light Zinfandel or a smoky Syrah to complement the sweet and smoky flavors.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 4 g | Fiber: 7 g | Sugar: 10 g | Salt: 1 g
