This recipe seems like something that might happen if you read and passed on a list of ingredients during a game of Telephone. My sweet and spicy version is adapted from TheKitchn‘s Sweet and Tangy BBQ sauce, which is adapted from Emeril‘s Sweet BBQ sauce. See what happens when people work together?
You can use whatever beans you want for this. Canned would probably be okay, but I cooked up 3/4 C mung beans for this (so about 1 1/2 C cooked).
I was out of regular molasses, so I used 1 Tbsp carob molasses. I cut the brown sugar to about 1 heaping Tbps, added a few squirts of Dijon mustard, liquid smoke (hickory) and vegan Worcestershire sauce to taste. I wanted it a little tangier, so I added a Tbsp of vinegar. This is all to taste, really. I also added somewhere around 20 shakes of Frank’s Red Hot Sauce so it had a little bite to it.
So, I have this friend who it seems must be baking bread every day. I just got another fresh loaf yesterday and thought I’d have to slice it and freeze it, but instead I decided to make a sandwich. Or three, as it turned out.
This is two pieces of that bread, with some iceberg lettuce on top.
and the sandwich. After I took the picture, I spooned on more beans anywhere the bread wasn’t covered by lettuce. I wanted the bread to soak up the sauce, and that turned out to be a very good idea. Oh yes, you will definitely want to eat this with a knife and fork! I recommend getting a veggie or two with each bite of the sandwich.