These beans are great for backyard gatherings. It just takes a couple of minutes to throw together and can be cooking while you are preparing other dishes. Make beans as spicy as you like but keep the little kids in mind.  

• 2 cans vegetarian baked beans, depending on size crowd    
•     1 (15 oz) can tomatoes, stewed or diced, drained    
•     ½ cup catsup 
•     1 cup onion, finely diced    
•     ½ cup red bell pepper, diced    
•     ½ cup celery, diced    
•     1 jalapeño, diced (optional)    
•     1 clove garlic, minced    
•     1 tablespoon molasses (optional)    
•     1 tablespoon prepared mustard 
•     1 tablespoon vegan Worcestershire sauce 
•     ½ teaspoon seasoned salt 
•     ½ teaspoon freshly ground pepper       
•     1 tablespoon horseradish (optional)       
•     1 small onion, thinly sliced

Preheat oven to 350°F (175°C). Lightly spray cooking dish or pan with canola cooking spray.  In a large bowl, mix all ingredients together except the sliced onions. After combining ingredients, place in casserole dish or pan and top with sliced onions.  Bake covered for 30 minutes and then uncovered for 30-45 minutes, until bubbly and thickened.