Everyone is bringing their special dishes to the cookout, but now could be a good time to show off what Chef Stretch is cooking up.

Ingredients:

1-2 tablespoons olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

3/4 cup date syrup

1/2 cup Splenda brown sugar

3/4 cup ketchup

3/4 teaspoon salt

2 tablespoons apple cider vinegar

1 1/2 tablespoons vegan Worcestershire sauce

2 teaspoons Sriracha hot sauce

1 cup of vegan BBQ sauce

(4) 15-ounce cans small red or navy beans, drained and rinsed

Directions:

•Preheat the oven to 350 degrees F.

•In a large pot, warm the olive oil over medium heat. Add the chopped onion and stir for about 5 minutes, until soft. Then add the garlic and cook for 1 more minute.

•To the pot, add the molasses, date syrup, ketchup, salt, apple cider vinegar, vegan Worcestershire sauce vegan bbq sauce and Sriracha hot sauce. Stir well, then add the drained and rinsed beans.

•Transfer to a large casserole dish (I used a 9 x 13-inch dish) and cover with foil. Bake for 1 hour. The sauce should thicken a bit.

•Keep warm until ready to serve.