I have always loved a good barbeque sauce, but when I stopped eating meat, I sort of left it behind. I had nearly forgotten about it until I was planning what to do with my freshly shelled dried beans from Loam Agronomics. So, I combined the two for an easy and filling dish. I like to cook my grains and beans with a piece of kombu seaweed because it helps with digestibility but feel free to leave it out if you don’t have any available. If you are vegan make sure to check ingredient labels as a lot of sauces tend to have Worcestershire in them. I used Stubb’s Smokey Mesquite for this batch. It does contain honey (which I eat) so just make sure to read labels. You can catch the recipe HERE.