Auntie Gigi's vegan baked beans for your summer bbq

[Guest guest]

My Auntie Gigi has been making her baked beans at our family cookouts for as

long as I can remember. She was nice enough to modify the recipe for her vegan

son and son-in-law, which works out very well in my favor. Sweet and savory,

these beans are a great addition to a summer barbecue or serve them with rice

and a salad for an easy dinner at home.

 

Note: For extra flavor, make this dish a day in advance and cook just before

serving.

 

Ingredients

 

1 large can of veggie baked beans (the family size)

2 15oz. cans pinto beans

2 15oz. cans kidney beans

1 15oz. can french-cut green beans

1 bottle Heinz chili sauce (in the ketchup aisle)

1/2 c. brown sugar (add up to a full cup if you prefer a sweeter dish)

1 large onion - chopped

1 bell pepper of your choice - chopped

Salt, pepper and crushed red pepper to taste.

1.Fry the onion and pepper in olive oil until soft, not browned.

2.Rinse all beans except the baked beans.

3.In a large bowl, mix together all the beans with the chili sauce, sugar and a

little salt, pepper and crushed red pepper.

4.Add the onion and pepper mixture to the beans and mix well.

5.Pour it all into a lasanga pan or corningware dish.

6.Cook uncovered at 350 for 1 hour, stirring after 30 minutes.

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