Vegan Barbeque Baked Beans
By Dani Taylor
1 tablespoon vegan margarine (such as Earth Balance)
2 cups canned pinto beans, rinsed and drained
1 ½ tablespoons chopped onion
¼ cup sweet pickle relish
2 tablespoons dill pickle juice
2 tablespoons ketchup 1 tablespoon molasses
1 tablespoon tomato paste
1 tablespoon brown sugar
¼ teaspoon hot sauce (such as Tabasco)
1 dash liquid smoke flavoring
¼ teaspoon garlic powder
¼ tsp salt
¼ teaspoon dry mustard
Preheat the oven to 375 degrees F.
Melt vegan margarine in a skillet over medium heat. Add onion. Cook and stir until translucent, about 5 minutes. Mix together with beans in a casserole dish.
Stir relish, pickle juice, ketchup, molasses, tomato paste, brown sugar, hot sauce, liquid smoke, garlic powder, salt, and mustard together in a bowl. Add to the bean mixture and mix to coat.
Bake in the preheated oven until the sauce is thick and the casserole is heated through, about 1 hour.
Makes 4 servings.
Nutrition per serving: 187 calories, 6.3g protein, 34.1 g carbohydrates; 3.7 g fat.