1 16-ouncecan vegetarian baked beans – I used bush’s
½cuplight brown sugar
1teaspoonapple cider vinegar
1teaspoondry mustard powder
Gently spray a large sauté pan with cooking spray. Add your diced onion. Let the onions sweat until they become translucent.
Then, add the drained and rinsed kidney beans, butter beans, and 1 can of the baked beans (with sauce). Add the ketchup, apple cider vinegar, mustard powder, brown sugar, Worcestershire sauce, and chicken broth. Stir until well combined.
Let everything simmer over low heat on the stove top.
Option to add cooked protein of choice. I used pan seared chicken sausages.
You can serve this from the stovetop or bake it in a baking dish for 20-25 minutes at 350 degrees. I typically just let it simmer until the beans soften and serve it from the stovetop.