Better Baked Beans
April, 2001

Serves 8-10 / This dish brings back memories of picnics and family reunions. Cook in a large stockpot using a heat resister to maintain a low temperature, or in a crockpot. This recipe takes very little preparation time.

1 large onion, chopped
1 tablespoon vegetable oil
1 package vegetarian bacon strips, cut into 1-inch pieces
1 package soy links or 10 ounces seitan, cut into 1-inch pieces
3 16-ounce cans vegetarian baked beans
1 16-ounce can lima beans or garbanzo beans, drained
1 16-ounce can kidney beans
1 cup ketchup
2 teaspoons liquid smoke
3 tablespoons white or apple cider vinegar
2-4 tablespoons brown sugar

1. Sauté onion in large skillet. Add bacon and soy links, and continue to sauté for an additional 3-4 minutes. Set aside to cool.
2. Transfer onions, bacon and soy links to a crockpot. Add beans, ketchup, liquid smoke, vinegar and sugar, and cook on high for about three hours, stirring occasionally. Or simmer, using a heat resister, if necessary, for 1-2 hours in large stockpot.

Calories 354,Fat 3,Perfat 7,Cholesterol 0,Carbo 60,Protein 23,Fiber N/A,Sodium N/A