BBQ Beans and Macaroni

One of my favorite things to eat growing up was my Mom's hot dog casserole - one of many yummy comfort foods she'd make me! (We were a family of 6, but I like to think she made it for me!)  I was a major hot dog lover.  I still (secretly) have pains for hot dogs.  I know there are vegan versions, and I've only tried one brand, but it just wasn't the same.  Anyway, I have been cooking many recipes from my childhood (my Mom is a great cook), but now that I am a plant eater I've had to put on my thinking cap on and try to veganize my favorite home cooked meals.  Some are much easier than others.  The longer I've been doing this though, the easier it has been getting.  Besides leaving out the hot dogs, I was on a mission to make this a healthier, less processed meal for my family.  So, I believe I have come up with a good substitution for my Mom's hot dog casserole and now call it BBQ Beans and Macaroni.  AND since my family scarfed it down for dinner last night, I think it is a success.  I didn't even miss the hot dogs!  One little note for thought - you could use mustard powder instead of yellow mustard.  I didn't think of that until now!  I will definitely try it next time!

BBQ Beans and Macaroni
Serves 4-6

2 cups whole wheat macaroni
2 ribs celery, chopped
3/4 cup onion, chopped
3 cloves garlic, minced
15 oz. can tomato sauce
1/2 cup water
1 16 oz. can chili beans
1 15 oz. can black beans, drained and rinsed (or YOUR favorite)
2 tsp yellow mustard
1/2 tsp salt
1/4 tsp allspice
1/2 Tbsp oregano
1/4 cup molasses
fresh ground pepper, to taste

Cook and drain the macaroni according to your package's directions. 

In a large pot saute the celery and onions in about 2 Tbsp water.  Cook until they start to look translucent adding more water if needed to keep from sticking.  Add garlic and saute for about 30 seconds. 

Stir in the rest of the ingredients and cover and simmer for 10 minutes.

Add the cooked macaroni, stir and serve.