Summer barbecues are incomplete without baked beans. This vegan version from Baconish by Leinana Two Moons hits just the right balance of smoky, sweet, and savory. July is National Baked Bean Month, and this dish is the perfect side dish for cookouts on the 4th.
Smoky Barbecue-Bacon Baked Beans
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup chopped tempeh bacon plus 6 additional slices for topping
- 2 (15-ounce) cans navy beans, rinsed and drained
- 1 cup barbecue sauce
- 1 teaspoon liquid smoke, (optional, but recommended)
- 1/4 cup brown sugar
- 1/2 cup maple syrup
- 2 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 4 sprigs fresh thyme
Preheat the oven to 350 ̊F. Heat the oil in a large deep-sided cast iron skillet over medium-high heat. Add the onion, garlic, and chopped tempeh bacon and cook, stirring occasionally, for 6 to 8 minutes, or until the onion is translucent and the bacon is browned all over. Add the navy beans, barbecue sauce, liquid smoke, brown sugar, maple syrup, ketchup, mustard, and thyme. Mix thor- oughly so that the beans are evenly coated. Arrange the tempeh bacon slices on top of the beans.
Bake the beans for 50 minutes, or until thick and bubbly, so that there is little liquid left and the Tempeh Bacon is browned on the top.
If you don’t have a cast iron skillet, sauté the onion, garlic, and bacon in a regular skillet, then transfer to a casserole dish before adding all the other ingredients.
From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.