“Steakhouse, Bourbon and Southern” styles combined with caramelized sweet onion, grated carrot, garlic and ginger beer! If you’re animal-free/vegan, and invited to the family cook-out, bring these easy to make beans and steal the show! Spicy, hot, sweet!

Makes 8 cups

3 T. extra virgin olive oil

1 lg. sweet onion, peeled and diced into 1/2-3/4 inch squares


2 med. carrots, peeled and grated over lg. holes of grater

22 oz. can Bush’s Grillin’ Beans Steakhouse Recipe

22 oz. can Bush’s Grillin’ Beans Bourbon And Brown Sugar

22 oz. can Bush’s Grillin’ Beans Southern Pit Barbecue

2 T. Balsamic vinegar

3 peeled garlic cloves, finely chopped

1 c. ginger beer (I used Goya brand, available in most markets)

In extra-large skillet, over medium heat, melt olive oil. Add onion, a little salt, then saute till translucent.

Add grated carrot, then saute till carrot becomes nearly tender and onion caramelizes.

Add all beans, garlic and ginger beer. Stir well, then cook on medium-low heat for 20 minutes, stirring every few minutes so beans don’t stick. Turn heat off till ready to reheat and serve.

Notes: Beans will be fluid, but as with all beans, they’ll absorb some of the liquid as they set, making them perfect when you’re ready to reheat and serve.

Go ahead and make them ahead – even the day before serving them.

Everybody will love these beans, whether they eat meat or not.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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