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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.

Ingredients

  • 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)

Instructions

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!

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