Vegan I Gluten Free
Time: 30 minutes
1 tbsp. olive oil
2 large yellow onions, diced
3/4 cup ketchup
4 tbsp. coconut sugar
3 tbsp. vegan Worcestershire sauce
3 tbsp. organic dijon mustard
2 tbsp. molasses
3 tsp. salt
2 (15 ounce) can navy beans, drained and rinsed
2 (15 ounce) can black beans, drained and rinsed
2 (15 ounce) can kidney beans, drained and rinsed
In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté for 3-5 minutes, until translucent. Add in the sauce ingredients and mix well.
Add in the beans and stir to combine. Reduce the heat to medium-low and simmer for 15 minutes, with the lid slightly ajar.
Stir occasionally to keep from sticking to the bottom. Remove from the heat and allow to cool slightly. Garnish with parsley and serve warm.
Keeps in the fridge 3-5 days.