All-In-2016: BBQ Bean Stew (Vegan-ish)

While my mini-rant yesterday over is-honey-vegan is an oft-discussed topic among the vegan community (I assume...we're not Masons so we don't congregate regularly), I feel a bit sheepish to say that today's entry is also Vegan-ish, but definitely much more black-and-white.

That's because Worchestershire Sauce is chock full of fish..

That stuff you're using to marinate your steak or to add some flavor to your meatloaf?  It's basically pickled anchovies.  SORRY!  There are vegan alternatives to Worchestershire, both homemade and in the grocery store, but laziness occasionally gets the best of me, and I'm left with something that would be vegan except for the stuff that's definitely not vegan.  Which is like saying "I don't smoke, except for cigarettes."

Anyway, if you're going vegan, either omit the Worchestershire, substitute (browning sauce is vegan), or replace with a fish-free alternative.

Onwards, to BBQ Bean Stew!

The beans would like to apologize for not being particularly photogenic.

Software:

1 small onion, diced

15-oz can cannelini beans (or kidney beans, or black beans...whatever's in your pantry, really)

14-oz can diced tomatoes

1/2 c barbecue sauce

1 1/2 tsp molasses (do NOT buy blackstrap...if you don't have this use an equal amount of brown sugar)

1 1/2 tsp Worchestershire sauce

1 1/2 tsp ground cumin

1 tsp chipotle chili powder

Code:

1. In a medium pot, saute onion in a thin layer of broth or water (this is a common process for this chef -- "frying" vegetables in broth -- really reduces the fat from any oils and doesn't take away from the flavor.
2. Once translucent, add beans (undrained), tomatoes, and spices.  Mix thoroughly.
3. Simmer, uncovered, for 30 minutes (I did this to thicken things a bit, feel free to cover it if the consistency is to your liking)

Serves two!  Try it poured over a baked potato, or just do like I did and eat it out of an orange fiestaware bowl, hoping to god you don't spill some on your clean shirt.