Vegan Barbeque Baked Beans

By Dani Taylor

Ingredients:

• 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 tsp salt

• ¼ teaspoon dry mustard

Instructions:

1. Preheat the oven to 375 degrees F.

2. 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.

3. Stir relish, pickle juice, ketchup, molasses, tomato paste, brown sugar, hot sauce, liquid smoke, garlic powder, salt, and mustard together in a bowl. Add to the bean mixture and mix to coat.

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

Makes 4 servings.

Nutrition per serving: 187 calories, 6.3g protein, 34.1 g carbohydrates; 3.7 g fat.