Blackstrap Beans

Vegan. Grain Free. 

Perfect for the upcoming 4th of July festivities...these beans make a great side dish for any of your favorite BBQ dishes! I love to serve these with BBQ chicken and coleslaw - YUM!! If you are a non-meat eater, these taste delicious as a main meal poured over creamy polenta or a baked potato or alongside BBQ Tempeh Skewers.  Many baked beans recipes rely on bacon fat for the deep, savory flavor. Our healthier version pairs the sweetness of blackstrap molasses with the savoriness of stewed tomatoes, onions, and green bell peppers and the end result is a flavorful dish that will have your guests going back for seconds. When I first made this dish last year at a BBQ we hosted at our house, everyone went home raving about these BEANS! Now I'd like to share this recipe with you!

Blackstrap Beans (PRINT RECIPE)
Serves 4+

Ingredients:
1 large yellow onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes or (6-ounce) can tomato puree 
½ cup vegetable stock
¼ cup blackstrap molasses
1 ½ tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon spicy brown mustard
½ teaspoon salt
½ teaspoon black pepper
2 cups cooked beans of choice* (Great northern, cannellini, pinto, kidney or a combination all work great here.)

*From 1 cup dry beans OR 1 1/2 (15-ounce) cans

Directions:

1. Place a large, heavy pot over medium-high heat and add the onions, garlic, bell pepper, and ¼ cup veggie stock.
2. Saute veggies for 6-8 minutes or until tender, stirring often.
3. Add all remaining ingredients including the beans and stir well to combine, then decrease heat to medium-low and simmer, uncovered, stirring occasionally, until the mixture begins to thicken, about 20-30 minutes. 
4. Serve hot!

Super easy...full of flavor...love, love, love! We hope you all enjoy a lovely 4th of July celebration this week in the company of friends, family, and laughter!

Happy Eating!
~Billie & Jen