By the Gracious Vegan
This recipe was dictated to me by my friend Marisa. I’ve tweaked it over the years, but it tastes as miraculous now as it did then. It is semi-homemade—the canned vegetarian beans are augmented with great-tasting add-ins, then the whole thing is baked for a long time so the flavors blend.
Stir these together in a 2-quart casserole
- 3 cans (15-16 oz. each) vegetarian baked beans
- 3/8 c. ketchup
- One spoonful mustard
- Scant ¼ c. brown sugar
- 1 small or ½ large onion, chopped
- 1 small or ½ large green pepper, chopped
Bake, covered, for 2.75 hours total: 45 minutes at 500⁰, one hour at 350⁰, and one hour at 200⁰.