Tangy Sweet Baked Beans (VEG)

We grilled chicken for dinner tonight, nothing special really, I used a store bought marinade.  But I love a good baked bean dish with grilled chicken.  Opened the cabinet in hope that I had a can hiding in the back and was disappointed to see only some diced tomatoes, soup and a few cans of other beans.  Huge bummer. 

Then I thought, why not make some of my own? 

So I cruised the cabinets and the fridge and pulled together a tangy sweet baked bean recipe that had the kids clamoring for seconds.  I was delighted with the results and definitely wanted to share it. In addition, it's vegan so if you have friends and family who avoid animal products, this recipe is rich and full and doesn't miss the bacon at all.

Tangy Sweet Baked Beans (veg)


Ingredients:
1/2 medium sized onion, finely chopped
1 can kidney beans
1 can pinto beans
1 cup of water
1/2 cup maple syrup
1/2 cup brown sugar
1/2 cup ketchup
3 Tbsp mustard
1 tsp red pepper flakes
2 Tbsp BBQ sauce (optional)
Salt/Pepper to taste

Directions:
1. Cook onions in a sauce pan over medium high heat for 3-5 minutes just to soften.
2. Add water, brown sugar, syrup, ketchup, mustard, BBQ sauce, pepper flakes and stir until ingredients are fully combined and sugar is dissolved.
3.  Add beans and mix in thoroughly.
4.  Allow to cook at least one hour over medium heat, stirring occasionally. Alternatively, transfer all to a slow cooker and cook 2-4 hours on medium.