SoyBoy Organic Veggie Bacon adds a savory twist in this vegan recipe for cast-iron skillet baked beans created by Chef Dan Eaton.
- Add 1 Tbs. vegetable oil to the skillet on medium to medium high heat. Add 7-8 slices of veggie bacon and carefully cook to crisp on both sides. You may need to add a little more oil as needed and adjust the heat down a bit as the skillet continues to heat up.
- While you’re keeping your eye on that, peel and dice 1 cup of onion and peel, mince the large clove of garlic and drain the beans through a strainer, reserving the liquid to add a bit to the skillet as needed.
- Take the bacon out of the skillet when crisped on both sides.
- Add a little more vegetable oil and sauté the onion to soften, stirring occasionally. Then add the garlic, cook that along for 30 seconds or so, and then add the 28-ounce can of vegetarian baked beans, add the two 15-ounce cans of drained beans, add approx. 1/3 – 1⁄2 cup reserved liquid, 1⁄2 cup barbecue sauce and 1 generous Tbs. mustard and bring it up to a simmer.
- Stir that occasionally as it is gently cooking along and thickening up.
- While that’s happening, crumble the cooked veggie bacon. Once the beans have thickened up, crumble the veggie bacon over the top and serve.
- 1 10-11” cast iron skillet (or heavy bottomed sauté pan)
- 7-8 slices SoyBoy Tempeh Veggie Bacon
- 1 Tbs. vegetable oil (or more as needed)
- 1 cup diced onion (1⁄4 - 1⁄2” dice)
- 1 large clove garlic minced
- 1 28 oz vegetarian baked beans
- 1 15 oz can red beans (drained, liquid reserved)
- 1 15 oz can blackeyed peas (drained, liquid reserved)
- 1/2 cup jarred barbecue sauce
- 1-2 Tbs. Dijon mustard (or mustard of choice)