Hot and Smoky Vegetarian Baked Beans

 Hot and Smoky Vegetarian Baked Beans

1 1/2 cups chopped onion

2 chopped green peppers

1 1/4 cups purchased barbecue sauce

3/4 cup dark beer

1/4 cup mild-flavored (light) molasses

3 tablespoons Dijon mustard 

3 tablespoons (packed) dark brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 whole chipotle chile from canned chipotle chilies, chopped

2 15- to 16-ounce cans Great Northern beans, drained

2 15 to 16 oz cans chickpeas, drained

2 15 to 16 oz pork n beans without pork, drained

1 – 2 tablespoons liquid smoke

Chopped fresh parsley***

Brown onions and green pepper in olive oil until transparent.  Add onions and peppers to the next 7 ingredients in a bowl and stir to blend. Whisk in a whole chopped chipotle chile, or less, depending on spiciness desired. Stir in beans and liquid smoke. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish or crockpot. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Or cook in slow cooker for 4 hours on low. Cool 10 minutes.