Saute the diced red onion in a little water with a splash of apple cider vinegar. Add more of each if the pan becomes dry before the onions are softened.
Put all of the beans into a large bowl.
To make the BBQ sauce: Place the tomato paste, pineapple, vinegar, Tamari, dates, liquid smoke, and water in a small saucepan. The liquid smoke is optional but adds a smokiness which usually comes from bacon.
Whisk to combine and simmer for a few minutes to soften the dates a little.
Place the BBQ sauce ingredients in a blender and blend until smooth (be careful if it’s too hot as it can splatter), adding a little water to thin if it’s too thick.
When the onions are soft and most of the liquid is gone, put them into the bowl with the beans along with the BBQ sauce and stir to combine well.
Pour into an oil-sprayed 9 x 13″ baking pan, cover with foil and place in the preheated oven.
Bake for 45-60 minutes, stirring every 20 minutes or so. Take off the foil for the last 20 minutes.
The beans are done when they are bubbly and heated through.
BBQ Baked Beans
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.