2 cans 15 oz each navy beans – For a creamy, tender texture.
1 can 15 oz kidney beans – Adds heartiness and color.
¼ cup tomato paste – For a rich tomato base.
⅓ cup BBQ sauce – Provides tangy smoky flavor.
2 tablespoon agave syrup – Balances acidity with sweetness.
1 teaspoon liquid smoke – Adds deep smoky flavor.
1 teaspoon smoked paprika – Enhances the smokiness.
1 teaspoon garlic powder – For savory depth.
1 teaspoon onion powder – Boosts the overall flavor.
½ teaspoon black pepper – For a hint of spice.
¼ cup cashew nutritional yeast – Optional for a cheesy, savory topping.
4 slices vegan bacon cooked and crumbled – Adds crispy, smoky goodness.
INSTRUCTIONS
Sauté aromatics, In a large mixing bowl, combine tomato paste, BBQ sauce, agave syrup, liquid smoke, smoked paprika, garlic powder, onion powder, and black pepper. Mix well. Add to Sautéed Garlic and Onions.
Add beans them to the sauce mixture, stirring until fully coated.
Transfer to a Baking Dish or use the same pan.
Cover the dish with foil and bake for 35 minutes (optional). Remove the foil and bake for an additional 15 minutes for a thickened, caramelized finish.
While the beans are baking, cook vegan bacon according to package instructions until crispy. Crumble and set aside. Make cashew cheese. Blitz cashews and nutritional yeast. Top the beans and broil till brown.
Serve and Enjoy
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