Summertime barbecues are the best. My requirements for barbecue food are simple -easy, flavorful, and tasty! I slow cook baked beans to enhance the flavor. And I add black beans, red kidney beans, and chili for a southwest flavor. And for some tang, maple syrup.
Vegetarian beans make this a perfect vegan addition to your barbecue or picnic.
2 tablespoons olive oil
1 medium onion, cut into small dice
1/2 medium red pepper, cut into small dice
3 cans (16 ounces each) vegetarian beans
1 can (15.5 ounces) red kidney beans
2 can (15.5 ounces) black beans
3/4 c. barbecue sauce
1/4 c. maple syrup
1/4 c. distilled or cider vinegar
1 tablespoon chili powder
2 tsp. dry mustard
Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Heat olive oil in a saucepan. Add onions and peppers pan and sauté until tender, about 5 minutes.
Combine beans and the remaining ingredients in a large bowl. Add onions and peppers.
Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.