Barbecue Beans with Mushrooms

Although I miss my old students like crazy, I’m getting to know my new kids (it takes a little longer when you only see them every other day) and they are pretty awesome.  One of my sixth graders is an origami pro and made me a mouse.

The temperature finally started to drop and it’s amazing how much more enjoyable afternoon runs are when it’s under 90 degrees.

12 glorious miles on Tuesday evening! I was feeling kind of burnt out on running, but as soon as my training plan started, I got super motivated and the last two weeks have been amazing.  4 miles after work felt endless a couple weeks ago (possibly partly because of the heat), but now I can do 2 or 3 times that without issue.  I’m sure my motivation will start to wane around week 7 or 8, but for now, I’m stoked.

This dinner is not particularly attractive, but it’s simple and filling, and I need to mention the kale chips.  Kale with lots of olive oil, spread on a baking sheet, sprinkled with nutritional yeast, and baked at 375 til crispy.  Eternal thanks to Daily Garnish for the idea… I’ll never eat plain kale chips again.

So basically you mix up some beans and mushrooms in homemade barbecue sauce.  You can eat it on toast, or over grains, but I highly recommend kale chips on the side!

Barbecue Beans with Mushrooms


  • 2 tbsp olive oil
  • 1 small yellow onion, minced
  • 3 cloves garlic, minced
  • 8 ounces brown button mushrooms, quartered
  • 3 cups (or about 2 15-oz cans pinto beans, rinsed and drained)
  • 1 15-oz can tomato puree
  • 1 1/2 tbsp yellow mustard
  • 2 tbsp molasses
  • 1 1/2 tbsp chili powder
  • 1 tsp smoked paprika
  • salt
  • honey (optional), to taste


  1. Heat the oil in a large heavy pot over medium, and add the mushrooms, onions and garlic and cook until soft, about 5 minutes.
  2. Add the remaining ingredients and stir well. Cook over low, covered, for 15 minutes, then taste and add adjust salt and add honey if you like your barbecue sweeter.

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