I do love good baked beans and I try to keep at least one day a week where we don’t eat meat. So this knocks out 2 big points in my house. Although these aren’t baked, they do have a delicious BBQ taste. Not to say you couldn’t pop them in the oven for a crunchier version. :-) I’ll have to try it on a cooler day!
These take 20 minutes or less (depending on the amount) to make, including prep time. I have made this in 2 different amounts- serving 3ish and serving 5ish, depending on how big a plate you serve. It’s not as sweet/spicy as some BBQ beans, but you can adjust it to your likings at the end. I had to add spicy seasoning to my husband’s bowl. The longer you let it simmer the better the taste.
1 medium onion chopped
3-4 cloves garlic chopped/minced
1-2Tbsp of butter/ghee/oil
1 medium carrot, grated
1 cup of grated zucchini
2 small apples
1 cup chopped tomatoes (any kind will do)
4 cans of beans (kidney, cannellini, chickpeas, or black)
2 Tbsp of Molasses
2 Tbsp of Honey
Seasoning: Cinnamon, paprika (smoked), turmeric, cumin, salt and pepper all to taste. I used 1/2 tsp cinnamon, 1 tsp paprika, 1/2 cumin, 1/4 turmeric, salt and pepper.
First, pop the butter in a large pot on medium heat, add the garlic and onions and let them simmer while you cut up the veggies.
Grate up the carrot, zucchini and apples, stirring the onions as needed. Toss the veggies in the pan and stir. Add the molasses and honey, give a good stir.
Drain, rinse and add beans to pot, along with the seasoning, stir.
Roughly chop the tomatoes; they will break down a bit during cooking. Add the tomatoes in and allow the mixture to simmer for at least 5 minutes.
Taste and adjust the seasoning from there.