Being a New England girl, I’m not accustomed to barbeque beans; we are famous for our Boston Baked Beans where I come from (see recipe under side dishes). Since beans are a great source of protein and generally lower in carbs than many side dishes, I’m trying to use them more often as a side dish. Here’s a recipe that’s quick and easy (takes longer to make the sauce than the beans!).
Feel free to use any bean your family likes. And if you have time and prefer dried beans, soak them overnight or boil them for about an hour before adding the sauce, and the recipe is just as easy.
In a small saute pan mix:
1 tablespoon olive oil
1 small onion, minced
1 tablespoon minced garlic
1 small jar tomato paste
1/4 cup vinegar (I use rice but any kind will work)
1/4 cup maple, agave, or coconut nectar, or honey
2 tablespoons molasses
Salt and pepper to taste, 1/4 to 1 teaspoon
1 teaspoon-1 tablespoons hot sauce (or cayenne pepper)
sufficient bean liquid to thin the sauce
Heat the olive oil over medium heat, add the onions and cook until soft. Add the garlic and cook a minute more, about 5 minutes all together. Add the rest of the sauce ingredients, mix thoroughly, and simmer over low heat for about a half hour. For a smooth sauce, use an immersion blender before mixing in:
1-2 cans (or about 1 1/2 cups dried beans that have been soaked or boiled) beans (I used red kidney beans because those are the ones I like but feel free to use any beans you have on hand).
The sauce makes enough for 2 cans of beans but I used only 1 and froze the other half of the sauce.