Our long, sunny days are numbered as Fall approaches, so I've been thinking of summery foods that I've yet to make. Barbecue baked beans come to mind, although these are great any time of year. This recipe features my favorite barbecue sauce, Organic Tangy Barbecue Sauce by Whole Foods. The smoky tempeh bacon, onions, and spicy sauce are a delicious combination. Serve with a veggie burger and potato salad for a perfect summery meal.
Barbecue Baked Beans
Adapted from Whole Foods
5 strips smoky tempeh bacon
1 medium onion, chopped
1/2 cup ketchup
3/4 cup tangy barbecue sauce
1/2 cup water
2 Tablespoons vegan Worcestershire sauce
2 Tablespoons brown sugar
1 Tablespoon agave nectar
1 Tablespoon mustard
1 Tablespoon Liquid Smoke
2 cans navy beans, rinsed and drained
Preheat oven to 325 degrees.
Fry the tempeh bacon strips in canola oil until dark brown and crispy on the edges. Set aside on a clean kitchen towel to soak up excess oil.
Saute the onion in the same skillet for about 5 minutes, until it begins to soften. Add the ketchup through Liquid Smoke to the skillet. Bring to a boil, then lower heat to simmer for 5 minutes.
Mince the tempeh bacon while the sauce simmers.
Add beans and bacon to the sauce and combine. Pour into a casserole dish and bake for about 1 hour.
And for local readers, did you make it to Art Outside yet this weekend? The Schlafly beer, live music, and art is still going on today, 12-4. Make sure to visit Amie King's booth, a local jewelry artist and Creative Animal Rescue blogger. I love the earrings I purchased from her last night.