by Chef Kendall Huff
Native Foods Cafe
So we are continuing on our Weekend Summer Picnic Recipes with some BBQ'ed Baked Beans with three different kinds of beans... and a whole lotta love!
BBQ’ed Baked Beans
Yield: About 10 servings o’ fun
1 cup dry pinto beans, soaked overnight
1 cup dry kidney beans, soaked overnight
1 cup dry black beans, soaked overnight
2 cup chopped onion
1 TBSP safflower oil
2 tsp salt
1 TBSP chili powder
1 TBSP cumin
1 tsp mustard
4 large cloves garlic, minced
6 TBSP apple cider vinegar
4 TBSP molasses
1 1/2 tsp liquid smoke (optional)
Black pepper and crushed red pepper to taste
4 C diced tomatoes (about 7 each)
Cook beans in water while preparing the other ingredients. Fill pot up with water till 2″ above the beans and simmer till tender.
Sauté the onions in oil for a few minutes, then add the salt, chili powder, cumin, and dry mustard. Continue to cook over medium heat for 6-8 minutes.
Add garlic and cook for 5 more minutes. Add the vinegar, molasses, tomatoes, liquid smoke (if using) and pepper, and mix well. Add in the cooked and drained beans and mix. Preheat the oven to 350 degrees. Pour the mixture into a baking dish and cover with foil.
Bake for 60 minutes then remove the foil and cook for another 10-20 minutes if you would like it thicker
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