Sunday, May 3, 2009

Baked BBQ Beans

I made this yesterday, but my laptop (Apple, at that) had a hard disk crash on Friday. V has ordered a new hard disk and is hoping to be able to fix it himself. In the meantime, I have to use the desktop to type my recipes. I know - the horror!! This is the reason I did not post last night.
This recipe started off as one from Vegan Soul Kitchen. The recipe in the book calls for Black Eyed Peas and involves using dried peas, cooking it with Kombu (sea weed). I try to cook batches of dried beans, so when it is time to use it, there are some ready beans. I had saved some BEP from my Jamaican Veggie Patties recipe and was all set to use it in the recipe. All day, something in the fridge smelled rotten and we were not able to figure out what it was - you know the rest, don't you. Yes, I opened the container of the BEP and it was rotten. I usually freeze the beans I cook, but figured I was going to use this soon, so did not freeze it. My bad.
So I modified the recipe and used canned black and kidney beans. As I was starting to make the BBQ sauce, I made some modifications there too - sherry vinegar for red wine vinegar; 1 T lime juince isntead of 2 and soy sauce in place of tamari. It is just what I had on hand. Also, instead of crumbled Tempeh, I used some of the 'morning star grillers'. V does our grocery shopping and I had written Boca/Morning Star Burgers on one list and he came back with multiple packets of these grillers, so I wanted to use them today.
The photo is not too great either. I was on the phone with my cousin as I was taking the photo and was really hungry, so a quick photo and we started to eat. I got this Le Creuset pan from V's aunt. It was great - I cooked on the stove top and then put it in the oven. I need to start using it more!

Baked BBQ Beans


1 can Kidney Beans
1 can Black Beans
3 T Olive Oil
1 Onion, diced
1 Green Pepper, diced
2 Cloves Garlic, minced
2 T Sherry Vinegar
1 T Lime Juice
1/2 C Soy Sauce
1 C Tomato Sauce (I used marinara :)
1 Chipotle Chilli in Adobo sauce, minced
1/4 C Agave Nectar
1 T Cumin (ground)
1 t Thyme (dried)
Pinch of Cayenne
1 C Water
1 C Morning Star Grillers

Preheat Oven to 350.
Heat Olive Oil in Pan, Add Onions and Saute for 5 minutes or till onions are brown. Add Green Peppers and Garlic, cook for 5-7 more minutes.

For the BBQ sauce, combine vinegar, lime juice, soy sauce, tomatoe sauce, chipotle chilli, agave nectar, cumin, cayenne, thyme and 1 cup of water in a blender and purree till smooth.

Add beans, morning star grillers and BBQ sauce to the Onion-Green Pepper mix and Stir well.
Bake uncovered for 2 hours.

I served this over Quinoa for a hearty dinner!!


  1. Yum. This looks so good! I think you need that cornbread now. When you cook your beans and then freeze, do you just put them into bags or containers and then let them thaw during the day until you need to cook? I keep thinking I will get to this but I am lazy and have had the same problem in the past with the beans rotting too fast.

  2. I am working in the carrot cake right now and will post later tonight. It smell great while it is cooking!

  3. As luck would have it, we had some left over cornbread too. V ate beans with cornbread for lunch today!

  4. Oh and yeah, I put the left over beans in a tupperware or pyrex container and freeze it usually. If I think far enough ahead, I will put it in the fridge during the day to thaw. Usually, I stick it in the microwave before I start cooking for 5-7 minutes and it defrosts enough that I can add it to most mushy dishes!