WOW, was this good! It is a little time-consuming, because you have to bake the beans, and it’s best to make the slaw ahead of time so it can sit. This whole meal was vegan! The sandwiches were really messy, but they tasted really great. The combination of the beans + slaw + toasted buns was just super yummy. I can’t wait to have another sandwich for lunch!
BBQ Bean Sandwiches topped with Creamy Coleslaw
2 (15.5 oz) cans of pinto beans, drained and rinsed
1 bottle of your favorite barbecue sauce
1 pkg shredded cabbage (slaw mix)
1/2 cup vegan mayonnaise
2-3 tablespoons of sugar (depending on how sweet you prefer it)
2 tbsp apple cider vinegar
1/2 tbsp poppyseeds
Prepare coleslaw. Mix together vegan mayo, sugar, vinegar, and poppy seeds. Once combined, mix in the shredded cabbage. Place in refrigerator to chill while beans cook.
Preheat oven to 350 degrees.
In a large bowl, mix together beans and 1 1/2 – 2 cups of bbq sauce.
Place bbq beans in casserole dish, cover with foil, bake in oven for 30 minutes.
After 30 minutes, remove foil from beans, stir, and continue to cook for 15-20 minutes until sauce had thickened and reduced.
To serve, toast bread, layer beans, top with some coleslaw. Enjoy!