Sweet & Spicy BBQ Bean Sandwich

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).

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For mine, I sauteed about 1/3 of a med-large onion, minced, in a heaping Tbsp of coconut oil until the onions were soft and becoming translucent.

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Then I added one minced clove of garlic, and salt, pepper, cumin, turmeric and smoked paprika, and let it cook another 5 minutes. Make sure you stir regularly so the onions don’t brown.

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Okay, so mine started to brown a *little*. Mostly it just turned orange from the turmeric.

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Add one peeled & chopped Roma tomato. Cover the pan and let cook until the tomato begins to break down.

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When it looks something like this…

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add one 6oz can of tomato paste.

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Stir it in and add water until you reach whatever consistency your little heart desires. I ended up adding about 1 1/2 cups, I think.

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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.

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Add your beans. Stir them in and let them cook on low for pretty much as long as you want. Let the flavor cook in! While mine was “resting,” I decided to make a little side dish.

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In coconut oil, I sauteed red & green bell pepper, onion, carrots and celery…

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with nothing more than salt and pepper, and a bit of garlic powder. When the veggies were done, I removed them from the heat and drizzled them with olive oil, for flavor.

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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.

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Our beautiful, colorful veggies….

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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.

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