BBQ beans

May 4, 2019

Tash contributed not one, but two, recipes to my lab
cookbook. After the excellence of the
shortbread cookies
, I knew I’d be onto a good thing here. These
BBQ beans have a slightly longer ingredient list that the biccies,
but a short weeknight-friendly method: all the sauce ingredients go
straight into a blender, and then the sauce is simmered with
drained canned beans for 15 minutes. Done-diddly-un.

That leaves plenty of time to get arrange them into something
dinner-shaped. I commenced with vegan nachos, and a day or two
later I moved on to toasties. These beans are sweet and a bit
smoky, not nearly as spicy as I feared they’d be: a natural fit for
burritos, bowls, and big breakfast cook-ups.

BBQ beans
(a recipe shared by Tash,
who credits it to Thug
Kitchen
)

1/2 onion, roughly chopped
3 tablespoons tomato paste
4 cloves garlic
4 chipotle peppers in adobo sauce
1/4 cup vege stock
2 tablespoons orange juice
2 tablespoons brown sugar
1 tablespoon molasses
1 teaspoon tamari
2 x 400g cans black beans

Place all of the ingredients except for the beans in a food
processor, and blend them to form a smooth sauce. Pour the sauce
into a saucepan over medium-low heat. Drain the beans and stir them
into the sauce. Simmer everything until the sauce is slightly
thickened, about 15 minutes.

Source: FS – Healthy – Vegetarian
BBQ beans



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