Barbecue Baked Beans with Tempeh | VegNews

Ingredients

• 2 15-ounce cans baby butter beans, drained and rinsed
• 2 15-ounce cans navy beans, drained and rinsed
• 2 15-ounce cans red beans or pinto beans, drained and rinsed
• 2 cups diced onion
• 2 tablespoons olive oil, divided
• 11/2 cups diced green pepper
• 1/4 cup diced jalapeno pepper
• 2 tablespoons minced garlic
• 1 8-ounce package multigrain tempeh, crumbled
• 2 tablespoons tamari
• 1-1/2 cups water
• 1/3 cup molasses
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar 
• 2 tablespoons Dijon mustard
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper