Memorial Day weekend is upon us, and that means summer fun is about to begin. A lot of you will be firing up the grill or visiting friends, filling up their backyards with paper plates and remnants of hot dog buns.
There’s nothing more American than turning on the Weber and cooking up some burgers and dogs, right? That is, if you’re into that. As a vegan, it’s nothing but Field Roast Frankfurters and FieldBurgers for me (even if you’re not vegan, you’d love them—I don’t know what this company does to make its products so amazing, but I’m a fan for life).
While these are the staples of a good cookout, I’m mostly about the side dishes. And one that was always there growing up, whenever my family turned on the grill, was good ol’ baked beans. They’re sloppy, and their liquid always gets absorbed by the roll on your plate, but they’re totally worth it. Messy or not, they’re always what I go for first.
When I created The Best Baked Beans, I tweaked the traditional flavor a bit. Agave and vinegar provide a nice balance, and the vegan bacon is definitely unique.
So liven up your Memorial Day weekend with this awesome dish. They’ll be the talk of the yard!
- 1 Tbsp. oil
- 1 large onion, chopped
- 1 package vegan bacon (I recommend Sweet Earth’s Benevolent Bacon)
- 2 Tbsp. garlic, chopped
- 1 Tbsp. ketchup
- 1 cup vegetable stock
- ½ cup blackstrap molasses
- 1 Tbsp. agave
- ⅓ cup brown sugar
- 1 Tbsp. Dijon mustard
- 2 tsp. sea salt
- ½ tsp. paprika
- 1 Tbsp. apple cider vinegar
- 1 tsp. liquid smoke
- 2 1-lb. cans navy beans
- Preheat oven to 350°F.
- Heat oil in Dutch oven over medium heat until hot.
- Add onion and cook until translucent, about 5 minutes.
- Add bacon and cook for another 5 minutes.
- Add remaining ingredients and place in oven, cook for 1 hour or until beans are fully soft and sauce is thick.
- Remove lid and heat another 10 minutes or until top starts to crisp.