5/24 In A Pinch Homemade Baked Beans
The other night we were planning to BBQ corn, veggie dogs and eggplant. It was a warm and sunny day and I had been waiting for our Grill-Fest all day. When we pulled out the veggie dogs and were getting them ready for the grill, we realized that we didn’t have any buns. Darn.
One of my fave back up plans for the no bun situation is to grill the dogs, cut them and then stir them into baked beans to make an adult version of “beans & franks”. Sandy went to grab the baked beans out of the pantry and discovered we did not have any of those either. Darn. The double back-up plan (get Thai food) became make homemade baked beans from the canned beans we did have, in this instance, Great Northern.
This was so last minute that I didn’t grab a photo because we didn’t know if they were even going to be good and by this time, I was going to consume them either way. Once we scarfed them down, we realized that they were delicious and soul satisfying. I want to share this recipe with you for “in a pinch” homemade baked beans. The next time we make them I will grab some photos. In the meantime, enjoy. This is the perfect bean dish for your holiday weekend. All the flavor and zip without oil, animal products, a ton of sugar or a ton of sodium. Just slow cooked flavor really fast.
In a Pinch Baked Beans
By S. Boulton
Ingredients:
1 15.5 oz can Great Northern beans drained and rinsed
1/4 C water
1/4 C Organic BBQ sauce, no sugar added
1/4 C Organic Ketchup
1 Tbsp liquid aminos
1 1/2 tsp apple cider vinegar
1 tsp garlic powder
6-9 drops of liquid smoke
Make it Happen:
Stir all ingredients together in a medium size saucepan and bring to boil. Reduce heat and simmer for 20-25 minutes on low. The sauce will thicken a bit, which is the perfect texture for baked beans.
What special dishes are you creating for the holiday weekend? Please share. Have a delicious day.
Image courtesy of impulsivityjim@blogspot
Tags: compassionate eating, dairy free, homemade baked beans, plant based diet, plant strong, trying vegan, trying vegetarian, vegan baked beans, vegan challenge, vegan experience, vegan side dish, vegan wannabe
May 24th, 2011 at 7:58 pm
Hi Sherry.
Beans and franks are among my all-time favourites (adult and/or kid version), much like mac & cheese where my sliced and diced veggie-dogs met their fate earlier today.
But for the holiday weekend, it ended last night with Margaret’s veggie pot pie – the holy grail of her culinary repertoire, our menu, and our relationship. Even better drizzled with vegan Worcestershire sauce (pie, not our relations), and accompanied by a glass of Gazella white wine. A bowl of Tiger-Tail ice cream brought the meal to a full roar and stomach.
I hope this message finds you and Sandy safe, happy and healthy.
Perry
May 25th, 2011 at 9:49 am
yummy!
May 29th, 2011 at 8:10 pm
Perry,
Pot Pie certainly is the holy grail of all food. It sounds like both Margaret and her pie are incredibly special. Wishing you both a delicious Memorial Day.
May 30th, 2011 at 3:59 am
Thank you. And same to you. It was actually Victoria Day over here in Canuck land so our long weekend is over. And yes, Margaret is incredibly special indeed. She is also a vegetarian runner and I was reading your thoughts on another post about the No Meat Athlete. I’ve only recently heard of him. I liked your input and will looking into it in more detail.
Enjoy YOUR long weekend and we’ll be thinking of you while we’re plugging away.
Cheers,
Perry
p.s – Happy Meatless Monday!