Gluten free Vegetarian Bar-b-q baked beans
1 cup chopped onions
3/4 cup chopped green peppers
2 tbsp. olive oil
2 garlic cloves, minced
6 ounces tomato paste (or 4 tbsp. tomato paste, 1/4 cup marinara sauce)
2 cups water, bean stock, or veggie broth
1/4 cup molasses, honey, or agave nectar or combination
1/4 cup cider vinegar
2 tbsp low sodium wheat free tamari or extra salt
2 tbsp tahini or ground sesame seeds
2 tbsp dijon mustard
generous sprinkle of smoked paprika or chipotle pepper

4 cups cooked beans (preferably home cooked in pressure or slow cooker) I have used black beans, red beans, and pinto beans in this recipe but it will work with any of your favorites.

Preheat oven to 300F and spray medium-large baking dish with gluten-free nonstick cooking spray.
Heat olive oil in a nonstick or cast iron pan and saute onions and green peppers. As they start to soften, add your minced garlic cloves. When they have cooked, add your tomato paste, water or other liquid, sweetener, vinegar, tamari, tahini, and mustard, and mix thoroughly. Season with smoked paprika or chipotle. Simmer for at least 10 minutes together in the pan.

Add your drained beans to the pan and mix. Pour into prepared baking dish and bake for two and half hours. You can stir halfway through to mix in the darkened, thickened sauce on top into the body of the dish.