Barbecue Baked Beans
Sweet, smoky, and full of flavor, these barbecue baked beans are the perfect side for any summer cookout!
Equipment
- Saucepan, Spoon, Can opener, Knife, Cutting board
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 butter over medium heat.
- Add the onion and garlic and cook for 10 minutes, or until fragrant and translucent.
- Add the tomato sauce, brown sugar, jelly, liquid smoke, and mustard.
- Stir to combine.
- Add the beans and stir to combine.
- Bring to a boil, reduce to a simmer, cover, and simmer for 15 minutes.
- Uncover, reduce the heat to low, and cook for an additional 10 minutes, or until thickened.
- Season with salt and pepper to taste.
Notes / Tips / Wine Advice:
Serving Tip:
Serve alongside grilled vegetables, vegan burgers, or potato salad for a complete barbecue meal.
Wine Advice:
Pair with a light red wine like Pinot Noir or a cold beer to complement the smoky flavors.
Nutritional Information
Calories: 190 kcal | Carbohydrates: 40 g | Protein: 7 g | Fat: 1 g | Fiber: 8 g | Sugar: 18 g | Salt: 0.5 g
