Easy Recipe for Vegetarian Baked Beans

This recipe uses canned beans, so it doesn't take long to make. This recipe makes 4 - 6 servings of delicious baked beans.

White kidney beans: if you can't find canned white kidney beans, you can substitute canned navy beans or canned pea beans &mdash just about any type of white bean. Just don't use red kidney beans, or black beans.
Ketchup: if you don't have ketchup in the house, use catsup (little joke &mdash of course they are the same thing!). Or, you can use bottled barbecue sauce.
Dark brown sugar: you can substitute an equivalent amount of molasses, real maple syrup, or (if you really don't have any of those) light brown sugar. Never use white sugar &mdash the baked bean flavour comes from dark brown sugar or molasses &mdash white sugar is too bland.
Worcestershire sauce: you don't have any? Unbelievable! Go out and get some right now!!!
Dijon mustard: you can substitute 1 - 2 teaspoons (5 - 10 ml) dry, powdered mustard. If you don't have either of those, you can use regular, yellow mustard, but you need to use 2 - 3 Tbsp. (30 - 45 ml) of that.

Preheat oven to 350℉ (175℃).
Peel and chop onion.
Place a large frying pan (or Dutch oven) on burner &mdash medium to medium low heat.
Add oil and onion. Cook, stirring occasionally, until onion is transparent.
Meanwhile, open cans of beans, and drain off liquid.
Measure dark brown sugar by packing it down into the measuring cup with the back of a spoon, until it can't be packed down any more.
Measure other ingredients.
When onion is cooked (10 - 15 minutes), add all other ingredients (except for beans) and mix thoroughly. Let cook on low heat until mixture starts to bubble.
Add beans and mix thoroughly.
Pour bean mixture into casserole dish (or, if using a Dutch oven, leave in Dutch oven) and place in preheated oven.
Bake for 45 - 50 minutes.

For a complete protein, serve with cornbread, brown bread, or whole wheat toast.