Vegetarian BBQ Baked Beans-- Your House Will Smell Amazing

Do you know what I miss more about living in San Diego? Good barbecue. Deliciously good BBQ baked beans, creamy coleslaw (with a bite of acid), and skillet cornbread.  I made myself a promise the other night that I would go back to my home flavors and make BBQ baked beans that wouldn't come from a can. Gritty, honey cornbread too. Recipe to follow.

The Recipe
Ingredients:

• 16 ounces white beans
• 2 sweet onions, chopped
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 tbsp apple cider vinegar
• 2 tsp dry mustard
• 1 clove garlic smashed
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp black pepper
• 1-2 tbsp tomato paste (but, I warn you be careful...you can omit this ingredient)

Directions:

1. Soak the beans, yesterday.
2. In water, or vegetable stock, 2-3 inches over the beans in a gigantic stock pot, boil the beans. Reduce to a simmer for two hours.
3. Add all ingredients. No shit. Just throw it in.
4. Simmer 4-8 hours, until beans are tender. 
5. Serve with coleslaw, cornbread...whatever you want.