Hey everybody,

Well the 4th is one day away and some of you may already be entertaining by the grill.  However, if you're still putting together your menu, I have another recipe coming at ya that I found on VegNews!  The following comes from Beverly Lynn Bennett, she shakes up her baked beans by adding tempeh.  Also, check out the featurette VegNews has dedicated to the holiday with more tips and recipes, by clicking here!  Okay, let's get to the delicious sounding recipe!



2 15-ounce cans baby butter beans, drained and rinsed

2 15-ounce cans navy beans, drained and rinsed

2 15-ounce cans red beans or pinto beans, drained and rinsed

2 cups onion, diced

2 tablespoons olive oil, divided

1-1/2 cups green pepper, diced

1/4 cup jalapeno pepper, diced

2 tablespoons garlic, minced

1 8-ounce package multigrain tempeh, crumbled

2 tablespoons tamari or soy sauce

1-1/2 cups water

1/3 cup molasses

2 tablespoons tomato paste

2 tablespoons apple cider vinegar

2 tablespoons Dijon or brown mustard

1 tablespoon chili powder

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper


Preheat oven to 350 degrees. Place the butter beans, navy beans, and red beans in a 2 1/2-quart ovenproof casserole dish or Dutch oven, and set aside.

In a non-stick skillet, sauté the onion in 1 tablespoon olive oil for 5 minutes to soften. Add the green pepper, jalapeno pepper, and garlic, and sauté an additional 3 minutes or until the onions are lightly browned. Transfer the sautéed vegetable mixture to the beans. In the same skillet, sauté the tempeh in the remaining tablespoon of olive oil for 7-8 minutes or until lightly browned. Add the tamari and sauté an additional 1-2 minutes or until all of the liquid is absorbed. Add the tempeh and the remaining ingredients to the bean mixture, and stir well to combine.

Cover the casserole dish and bake for 30 minutes or until bubbly. Serve hot or cold.