Recipe of Korean Bbq And Vegan Barbican

Vegan Bbq Beans

American bbq has a few definitions, one of which aligns with the korean one.

Recipe Summary Vegan Bbq Beans

BBQ beans - a childhood favorite that's easy to make vegan and sneaks in dill pickles as the secret ingredient. Serve with bread.

Ingredients | Korean Bbq And Vegan Barbican

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 teaspoon salt-free seasoning blend

¼ teaspoon dry mustard

Directions

Preheat the oven to 375 degrees F (190 degrees C).

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 seasoning, and mustard together in a bowl. Add to the bean mixture and mix to coat.

Bake in the preheated oven until sauce is thick and casserole is heated through, about 1 hour.

Use any beans you prefer.

Info | Korean Bbq And Vegan Barbican

prep: 10 mins cook: 1 hr 5 mins total: 1 hr 15 mins Servings: 4 Yield: 4 servings

TAG : Vegan Bbq Beans

Side Dish, Beans and Peas, Baked Bean Recipes,