Vegan Bbq Beans Recipes

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VEGAN BBQ BEANS

BBQ beans - a childhood favorite that's easy to make vegan and sneaks in dill pickles as the secret ingredient. Serve with bread.

Provided by Dory Gordon

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h15m

Yield 4

Number Of Ingredients 14



Vegan BBQ Beans image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt vegan margarine in a skillet over medium heat. Add onion. Cook and stir until translucent, about 5 minutes. Mix together with beans in a casserole dish.
  • Stir relish, pickle juice, ketchup, molasses, tomato paste, brown sugar, hot sauce, liquid smoke, garlic powder, salt seasoning, and mustard together in a bowl. Add to the bean mixture and mix to coat.
  • Bake in the preheated oven until sauce is thick and casserole is heated through, about 1 hour.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 34.1 g, Fat 3.7 g, Fiber 6 g, Protein 6.3 g, SaturatedFat 0.9 g, Sodium 764.9 mg, Sugar 13.2 g

1 tablespoon vegan margarine (such as Earth Balance®)
2 cups canned pinto beans, rinsed and drained
1 ½ tablespoons chopped onion
¼ cup sweet pickle relish
2 tablespoons dill pickle juice
2 tablespoons ketchup
1 tablespoon molasses
1 tablespoon tomato paste
1 tablespoon brown sugar
¼ teaspoon hot sauce (such as Tabasco®)
1 dash liquid smoke flavoring
¼ teaspoon garlic powder
¼ teaspoon salt-free seasoning blend
¼ teaspoon dry mustard

KIDNEY BEAN CURRY

A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 11



Kidney bean curry image

Steps:

  • Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
  • Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
  • Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

Nutrition Facts : Calories 282 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium

1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
thumb-sized piece of ginger, peeled and finely chopped
1 small pack coriander, stalks finely chopped, leaves roughly shredded
1 tsp ground cumin
1 tsp ground paprika
2 tsp garam masala
400g can chopped tomatoes
400g can kidney beans, in water
cooked basmati rice, to serve

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