Vegan MOFO 2017 - Day 17 - Tuesday Chew Day

Hey Vegan MOFO Friends,
So, it’s Tuesday Chew Day again.  I made the bbq baked beans from The Chew in my crockpot.  I didn’t add the green pepper because I don’t like green pepper and I also didn’t add the chicken sausage.  Dave really liked this version of the baked beans.  They could probably cook on low a few more hours to make them softer.  I would also cut back on the vinegar and maybe add more brown sugar.  I like sweet baked beans.  Overall a very easy and yummy version of baked beans.  We had them with a baked potato and corn tonight. 

Vegan BBQ Beans

16 ounces of Great Northern Beans

1 medium onion, diced

1 large clove of garlic, minced

¾ cup of ketchup

3 Tablespoons yellow mustard

¼ cup of brown sugar

¼ cup of molasses

3 Tablespoons apple cider vinegar

1 teaspoon salt

About 2 cups of water

Put the dry beans in a large bowl and cover; let soak overnight.

Put the soaked beans with remaining soaking water and rest of ingredients into the crock pot.  Cook over low heat 10 hours stirring every hour.

Here’s The Chew’s Recipe

BBQ BAKED BEANS

·        2 cups Great Northern beans (rinsed)

·        2 tablespoons olive oil

·        1 onion (peeled and small dice)

·        1 green bell pepper (seeded, small dice)

·        2 cloves garlic (peeled and minced)

·        3/4 cup ketchup

·        3 tablespoons yellow mustard

·        1/4 cup brown sugar

·        1/4 cup molasses

·        3 tablespoons apple cider vinegar

·        3/4 pound chicken sausage (diced)

·        Kosher salt and freshly ground black pepper (to taste)

directions

·        To Quick Soak Beans: Place beans in a large pot and cover with water by two inches. Bring to a boil and allow to simmer for 1-2 minutes. Remove from heat and cover pot. Allow beans to soak in pot for 1 hour. Drain beans. Rinse pot.

·        Return beans to large heavy bottomed pot. Add water just to cover and season with salt. Bring to a boil and allow to simmer until beans are just tender, about 30-40 minutes. Drain beans, reserving bean water in a bowl.

·        Preheat oven to 325ºF.

·        In a large/medium cast-iron skillet add olive oil and heat over medium-high heat. Add onion and bell pepper and cook until just tender, about 5 minutes. Add garlic during the last minute of cooking. Season with salt and pepper.

·        In a medium bowl add the ketchup, mustard, brown sugar, molasses and apple cider vinegar and mix to combine. Add beans and ketchup mixture to the cast-iron pan. Cover the beans with reserved bean water. Bake for 1 hour 30 minutes to 2 hours until beans are tender, adding additional water if necessary.

·        During the last 30 minutes of cooking place a cast iron skillet over medium-high heat and cook chicken sausage until golden brown and cooked through, about 6-8 minutes. Remove to a paper towel-lined plate.

·        Remove from the oven, stir in chicken sausage and season with salt and pepper and serve.