I learned this recipe from my Maa many many years ago. Its one of those dishes that I want to make all the time but never have what I need to make it. What I’m always missing is a can of vegetarian baked beans. Yes, I use a can of baked beans to make…..baked beans.
Have you ever eaten “plain” baked beans from a can. Not too great. These are better. They are especially delicious served with your favorite Macaroni Salad during a backyard party or Easter Sunday or Mother’s Day or Father’s Day or ANY DAY.
I feel like I need to tell you that these are sweet and I guess that all depends on the brand of canned baked beans you use. I use Bush’s.
2 tablespoons margarine (i use Earth Balance)
1 medium onion, chopped
1 28oz can vegetarian baked beans
2 tablespoons blackstrap molasses
1 tablespoon ketchup or chili sauce
1 teaspoon mustard powder
pinch of salt
Preheat oven to 350 degrees.
In a 1 1/2 quart corningware dish melt margarine over medium heat. Add onions and sauted until soft, about 5 minutes.
Add can of baked beans, blackstrap molasses, ketchup or chili sauce, mustard powder and salt. Mix to combine then place in the preheated oven.
Bake AT LEAST 35 minutes* or until desired thickness.
*the longer you cook this the better and thicker it is. I usually go between 45 min-1hour.