I saw this recipe over on Hell Yeah It’s Vegan and I knew I had to try it. And I’m so glad I did! These beans were great! They had to cook for a while, but the putting them together part was simple. I even served it up like the blogger suggested: Rancho beans, a biscuit, and some greens (sauteed kale). So good!
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
1½ c tvp, hydrated with 2 c boiling water
1 medium onion, chopped
1 Tbsp canola oil
½ tsp salt
½ tsp pepper
2 Tbsp soy sauce
1 tsp paprika
3 c cooked navy, kidney or pinto beans (I used pinto)
¼ c bacon bits (check to make sure these are vegan, but they usually are)
½ c crushed tomatoes
1 c barbecue sauce
3 oz vegan cheddar cheese, thinly sliced
Preheat oven to 300°.
Saute onions in oil.
Add TVP to onions, seasoning with salt, pepper, soy sauce, and paprika.
Saute until lightly browned.
Transfer to a 1½ qt casserole dish.
Add beans, tomato, bacon bits, barbecue sauce, and slices of cheddar.
Stir everything together.
Bake, covered, for 45 minutes.
Remove lid and return to oven for 15 minutes more to thicken everything up.
Let cool a few minutes and enjoy.