Yeah, the first two words sound like an oxymoron.
I made these recently for a birthday luncheon at the office—it was something I could scratch up pretty quickly and simmer in a crockpot on low for most of the afternoon. It’s adapted from this recipe from the Carolina Treet website. (Incidentally, if you’ve never tried Carolina Treet, you are really missing something in your life. It’s spicy, vinegary goodness and deserves its own post. Mental note.)
Anyway, here is the vegan version:
Vegan Cowboy Beans
Bush’s Baked Beans can be found almost anywhere, and they’re made right down the road from me in Knoxville, TN. I like that Bush’s has a vegetarian option, as most baked beans contain pork fat. And when you read the label, you won’t find high fructose corn syrup or any weird unpronounceable ingredients. I realize that these are indeed from a can, but sometimes you have to take shortcuts.
- 1 package of Yves Meatless Ground
- 1 medium Vidalia onion, chopped
- ½ medium green bell pepper, chopped
- 1 jalapeno, chopped
- 1 Tbsp. vegetable oil
- ½ to ¾ c. Carolina Treet Original Cooking Barbecue Sauce
- ½ c. organic ketchup
- ¼ c. organic brown sugar
- 28 oz. can Bush’s Vegetarian Baked Beans
Sauté the onion and peppers for a few minutes on medium-high heat. Then add the meatless ground.
While that is cooking, add beans to a medium crock pot and stir in the other ingredients. When the meatless ground and vegetables are ready, add them to the beans and simmer for an hour or two. †
†As an alternative, you can bake them in an oven set to 350 for 30 minutes to an hour.
If you have any queries regarding the recipe, just ping me here.