BBQ Baked Beans

This is based from a recipe that my mother makes in the summer time, a legacy that has been passed on from my great grandmother, Hazel. It has become our family's favorite and when we have people over for cookouts, it has become everyone else's too. I've altered the recipe a tad bit to remove some of the sugar. If you wish to try the original recipe, please see the notes below.

You can use any beans that you like. I also really enjoy this recipe with dark red kidney beans.

1 large can Vegetarian Baked Beans
1 can Butter Beans
1 can Lima Beans
1 can Yellow Wax Beans
1 smaller Sweet Yellow Onion, finely diced
1 can Tomato Paste

You can also add a dab of your favorite bbq sauce, but mix all of the above ingredients together first and taste. Put in a glass baking dish and cover. Bake at 350 degrees Fahrenheit for an hour, or until onion is tender.

I grew sprouts this week, so I have been eating everything with them (including my breakfast). I served these over sprouts with a dab of spicy brown mustard.

Note: my mother's original recipe leaves out the tomato paste and adds in 2 tbsp Worcestershire sauce (you can sometimes find this vegan, but typically it is made from anchovies), 1 C packed brown sugar, 3/4 C ketchup, and 3/4 C of your favorite bbq sauce.