Vegan Baked Beans

I used to make some killer non-vegetarian baked beans, I wasn't sure if I'd be able to come close vegan style but these are damn good. I usually add rice to them so I get, you guessed it, a complete protein.

Serves 6
2 hours

1 cup Brown rice
2 cans Pinto beans, drained and rinsed
1 Large red onion, diced
Olive oil
2 Tbsp Chili powder
1 Tbsp Cumin
1 Tbsp Mustard
1 tsp Salt
1 tsp Crushed red chili flakes 
4 Garlic cloves, minced
4 Tbsp Apple cider vinegar
3 Tbsp Real maple syrup (or molasses)
1/2 tsp Liquid smoke
44oz can Diced tomatoes (aka 1 large can, 1 small can, preferable fire roasted)
S'ton Black pepper

1. Preheat oven to 350 degrees. Cook rice with 1 cup water, you don't want it completely cooked through. In the meantime saute your onions in oil for a few minutes, then add chili powder, cumin, mustard, salt and chili pepper flakes saute a few minutes more. Add garlic, saute a few minutes longer then add vinegar, maple syrup, liquid smoke, tomatoes and black pepper, adjust taste if needed.
2. In large glass bakeware dish add beans, rice and sauce, mix well. Cover with foil and bake for 1 hour. Remove foil and bake 10-20 minutes more (depending on how thick you want it) and serve.

Original recipe from The New Moosewood Cookbook