These beans are perfect as a side dish if you are busy cooking a million other things for a big meal, and need something that will practically cook itself.
Normally, these beans would be cooked in the oven for about an hour. However, I made them for Thanksgiving (my delicious version of turkey) and there was no room in my oven for any more delicious foods. I simply cooked them on very low heat in a pot on the stove for an hour. I also sprinkled a spicy jalapeno cheese on top, but that can be omitted if you are vegan.
- 1 Medium sweet onion
- 1/2 Tbs. olive oil
- 1 can navy beans
- 1 can red kidney Beans
- 1/4 cup + 2 Tbs. vegetarian BBQ Sauce (I used a spicy chipotle one)
- 3 Tbsp honey (or molasses for a vegan option)
- 1/4 cup white wine (of your choice, or apple cider vinegar for vegans)
- 2 Tbsp maple syrup
- 2 Tbsp whole grain dijon mustard
- 2 Tbs. hot sauce (of your choice – I used Franks)
In a medium sized pot, heat the olive oil over medium heat. While the oil is heating, chop the onion, add, and cook until soft (about 5 minutes).
Add the navy beans, BBQ sauce, honey, wine, maple syrup, mustard, and hot sauce.
Stir everything to combine, and bring the ingredients to a low simmer.
Place the lid on the pot and cook for about 45 minutes, stirring occasionally.
Allow to cool slightly (it gets VERY hot), sprinkle with a cheese of your choice, and enjoy!