BAKED BEANS

Summer picnic time is here.  I prepared veggie hot dogs, whole-wheat hot dog buns, potato salad, and corn on the cob, baked beans, and strawberry cream cake.  I planned to take a photo, but the food was so good, the friendship so fine, and after my friends left realized I forgot to take the photo.  

Veggie hot dogs are purchased and processed.  I don't eat them often, but once in a while as an American you crave a hot dog.  I like mine with sauerkraut and mustard, sometimes onions.  I've served them with all the condiments, mustard, ketchup, relish, and chopped onions to non-vegans with good results.  

Here are the remaining baked beans in a ramekin.   

BAKED BEANS 

Preparation time: 10 minutes

Yield: 16 servings

6-cups cooked navy beans (or 3-15 ounce cans)

1-cup onion, chopped

1-cup tomato sauce

½-cup agave nectar

1-tablespoon molasses

¼-cup soy sauce

1-tablespoon prepared mustard

¼-teaspoon garlic powder

Drain and rinse beans.  Combine all the other ingredients and mix.  Place in an oiled baking dish. 

Cover and bake at 350 degrees for 1 hour.  Uncover for the last 10 minutes.