Allergy-Friendly BBQ Baked Beans {gluten, dairy, and soy free!}

I confess--I didn't really think I liked baked beans. They're a BBQ staple, sure, and sometimes I would add a small scoop to my plate. But I never went looking for the baked beans either.

Until this weekend.

For Father's Day, I asked my hubby what he'd like me to make for dinner. He wanted baked beans! So I set out to make a batch of baked beans that he would enjoy, and boy, am I glad I did. What a surprise to find out that I like them too! In fact, I'm eating the last little scoop of leftover beans for lunch as I write this.

He wanted bacon in his beans, so I used it in my recipe. I think they would be just as tasty without the bacon, for a vegan option.

2 Cans of Beans {I used pinto beans, but you would traditionally use something smaller, like navy beans}
4 Strips of Bacon {diced}
1 Onion {on the small side, diced}
1/4 C. Ketchup
1/4 C. Brown Sugar
2 Tbsp. Molasses
1 Tbsp. Dijon Mustard
1 tsp. Garlic Powder
Salt and Pepper

To Make:
Open beans, drain and rinse, place in an 8x8-inch square baking dish {or similar} and set aside.
In a skillet, saute bacon and onion until the bacon begins to crisp and the onion has a translucent appearance. If you wish to omit the bacon, saute your onion in a bit of oil, Earth Balance/butter, or perhaps coconut oil.
Add the bacon and onions to the beans, and mix.
In a small bowl, make your sauce using the ketchup, brown sugar, molasses, dijon mustard, and garlic powder. Add a bit of salt and pepper, to taste.
Pour the sauce over the beans, combine thoroughly, and bake at 325 degrees for 45 minutes.

Please note... the amount of sauce created with this recipe is just right for coating the beans, but doesn't leave any "soupy" sauce behind after baking. If you prefer beans with more sauce, consider doubling the sauce recipe before you add it to your beans.