Ingredients:

  • 3 (15 oz / 425g) cans navy beans or cannellini beans, drained and rinsed
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 red bell pepper (120g), finely diced
  • ½ cup (120ml) ketchup
  • ¼ cup (60ml) maple syrup
  • 2 tbsp (30ml) molasses
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) Dijon mustard
  • 1 tsp (5g) smoked paprika
  • ½ tsp (2.5g) liquid smoke
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in your pot over medium heat.
  2. Add the diced onion and red bell pepper. Sauté until the onions are translucent and the peppers have softened.
  3. Stir in the minced garlic and cook for 60 seconds until it smells fragrant but hasn't turned brown.
  4. Add the ketchup, maple syrup, molasses, apple cider vinegar, mustard, and smoked paprika to the pot.
  5. Stir constantly for 2-3 minutes until the sugars bubble and the sauce darkens into a deep mahogany hue. This is the most important part for your Vegetarian BBQ Beans.
  6. Fold in the rinsed beans and liquid smoke.
  7. Reduce heat to low and simmer uncovered for 20-25 minutes.
  8. Stir occasionally until the liquid has reduced by half and the sauce has a thick, velvety consistency that clings to the beans.