1 Tbsp. olive oil
1/2 cup white sweet onion, finely chopped
4 cloves garlic, pressed
2 cans (398mL) red kidney beans, washed and strained
2 tbsp. tomato paste
2 tbsp. coconut aminos
2 tbsp. apple cider vinegar
2 tbsp. vegan worchestershire
1 tbsp. dijon mustard
1 tbsp. maple syrup or honey
1 tsp. smoked paprika
1/4 tsp. (dash) liquid smoke
season to taste
1 sprig fresh thyme
1/4 cup cranberry juice – I used Patience and Fruit Co.
Heat a medium sized pot on low heat and add olive oil. Heat for 30 seconds before adding onions and cooking for 5 minutes stirring often. Add your garlic and stir. Cook for 3 minutes before adding beans and the remaining ingredients apart from the cranberry juice. Increase heat to medium and cook for 5 minutes, allowing the flavours and ingredients to marry. Increase heat to high, add cranberry juice, cook for 3 minutes or until the mixture comes to a boil then simmer for 25-28 minutes on low.
You want the mixture to be thick but not clumpy. Your house will smell amazing and your taste buds with be ready for all that BBQ food!
Serve with corn on the cob, rice, roasted veg, coleslaw or any other sides of choice!
The baked beans will last up to 3-4 days in a tight sealed container in the fridge.