Black Beans in Barbecue Sauce


  • 3 cups of cooked beans (I used black beans.) without (as much as possible) the juice
  • 1 small onion
  • about 1/4-1/2 cup of sliced eggplant or other vegetable(s), such as corn (optional)
  • 2-3 cups of tomato juice
  • about 3 Tbsp- 1/4 cup of blackstrap molasses (optional: You can also add honey or maple syrup for extra sweetness and flavor.)
  • 3-4 cloves of garlic
  • 2 Tbsp oil
  • about 1 tsp of ground turmeric
  • about 2-3 tsp of cumin
  • salt (to taste)

SUNP0015To Make:

  1. Prep vegetables: Wash vegetables before prepping. Slice eggplant or other veggie(s) to be used. Peel and slice onion. Peel and crush garlic.
  2. Combine vegetables (including onion and garlic) with all the ingredients except for the beans, starting off with a few sprinkles/grinds or a pinch of salt. I used Himalayan pink salt.
  3. Bring all to a boil, stirring frequently.
  4. Stirring frequently, continue to boil for about 5-10 minutes or until vegetables are soft.
  5. Taste and adjust molasses and/or other sweetener and cumin (to suit taste). Be careful, because it’s hot.
  6. Mix in beans.
  7. SUNP0017Continue cooking another 5-10 minutes, stirring frequently. Sauce should thicken. May need to cook for up to 20 minutes, give or take a few minutes, after adding beans.
  8. Let cool a few minutes and sauce should thicken more.
  9. Add more salt (to suit taste), if desired, before eating or as you eat.



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