Vegan Baked beans (makes about six servings):
Start with 2 small or large 1 onion, chopped. Sautee in a teaspoon of olive oil until translucent. Remove from heat. Add two 15 oz cans of pinto, navy, or cannelini beans. Then make the sauce.
2 garlic cloves, pressed or chopped
1/2 tsp chili powder
1 tsp dried cilantro leaves (may substitute ground coriander if you wish)
1/2 tsp ground cumin
2 tbsp Braggs Liquid Aminos or soy sauce
1/4 to 1/2 tsp stevia powder (depending on your preference, may substitute 3 tbsp of molasses, honey, or brown sugar)
4 tbsp cider vinegar
1 tbsp prepared mustard
1 6 oz can tomato paste
1 cup water
Whisk together sauce ingredients, then add to bean and onion mixture. Return to heat, bring to a boil, stirring occasionally, then reduce heat to a low simmer and cook for another 20-30 minutes.