Baked bean recipes traditionally use ingredients I steer clear of, including bacon, brown sugar, molasses, and Worcestershire sauce (which includes anchovies and lots of salt). But, there’s always a way to get loads of flavor without using these ingredients!
BBQ Baked Beans
- Total Time: 1 hour 15 minutes
- Yield: 4 (makes about 4 cups) 1x
Ingredients
- 1¾ cups water
- ⅓ cup tomato paste (half of a 6-oz. can)
- 2 pitted Medjool dates, chopped (1½ ounces)
- 1 tablespoon balsamic vinegar
- 1 tablespoon mustard
- 2 teaspoons chili powder
- ¾ teaspoon smoked paprika
- 1 medium yellow onion, chopped (about 2 cups)
- 3 teaspoons finely chopped garlic (3 medium cloves)
- 2 cans (15-oz per can) navy or Great Northern beans, rinsed
Instructions
- To start the sauce, place the following ingredients into a blender: water, tomato paste, dates, balsamic vinegar, mustard, chili powder, and smoked paprika. Set the blender of ingredients aside and we’ll return to it in step 4.
- Preheat the oven to 300°F, and set aside an 8x8-inch baking pan (or other shape of pan that holds 2 quarts; no pan preparation is needed).
- Place 1 tablespoon of water in a soup pot on medium-high heat. Once the water starts to sputter, add the onion, and cook while stirring for about 5 to 8 minutes, until softened, adding a little water as needed. Stir in the garlic during the last minute.
- Blend the sauce ingredients until smooth. Pour this into the pot of onions and garlic, along with the drained beans, and stir well.
- Spoon into your pan, and bake uncovered for 50 minutes. Serve hot. This will keep for 4 to 5 days refrigerated (the sauce will have thickened, so stir in a little water upon reheating; freezes well).
Notes
· Serve with: I love these over baked white or sweet potatoes, or over rice. These beans make a great side dish with a big salad, too.
· Spice it up: If you want spicier beans, add ¼ to ½ teaspoon of dried pepper flakes and/or use a medium to hot chili pepper blend.
· Bean types: White beans (navy, Great northern) are most often used in baked bean recipes, but I’ve seen many other types as well, so feel free to use what you have on hand; I can’t imagine this flavorful sauce not making any beans taste amazing!
· Fun additions: While I have not tried these variations, I have seen them used in other recipes of this type: add chopped red bell pepper (would be added with the onions in step 3), or add a can of diced tomatoes (I would add these at the end of step 3).
· Pre-cooked beans: I use salt-free, pre-cooked canned beans in this recipe because it’s convenient, but you can also cook your own beans from scratch/dry; just use about 3 cups of the cooked and drained beans.
- Prep Time: 15 mins
- Cook Time: 60 mins
Nutrition
- Serving Size: 1 cup
- Calories: 244
- Sugar: 13 g
- Sodium: 92 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 14 g
- Protein: 13 g
- Cholesterol: 0 g
Above: The prepped onions and garlic.
Above: The sauce ingredients.
Above: Step 4, combining the sauce with the onion and garlic.
Above: The finished Baked Beans will be lightly browned around the edges.
I really liked these a lot! I sautéed the onions closer to the minimum time but next time will do them longer—probably the full 8 minutes. My husband, who is not plant-based, liked them too. Thank you!
That's great! Thanks for the comment, Elizabeth! 😉
I made these exactly as directed.After 50 minutes at 300 degrees they were just not bubbly and soft.I increased temp to 350 and removed from oven once browned and gently bubbling along the edges.Delicious but 300 degrees in my gas range just didn't work.
This is an easy and good recipe; and it is simple and worthy of being a staple.
Thank you! 🙂 I think so too!
Can I substitute the mustard? Not a fan.
I'd just leave it out, it's not much. 🙂
If you live outside the US please note chilli powder may be different. I did a double batch and it called for 4 teaspoons. I was hesitant, so put in 3. I nearly died when I tasted it. Googled US chilli powder and it is not straight chilli like in Australia. Currently baking and envisioning it reducing and getting hotter. Added a tim of tomatoes but I don't think it will fix it.
Lol I will Google how to make US chilli powder next time.
Hi Bec, sorry that happened. 🙁 Yes, here in the US "chili powder" is a basic mild chili powder, but if it's hotter it will state it as "hot chili powder" or "Medium chili powder." The salt-free "Chili powder" blend I have contains chilies, garlic, cumin, paprika and oregano (the hotness difference, I'm guessing, is in the type of chili they use). If it's a single chili "chili powder" it will usually be labeled with the type of chili pepper used, like "Ancho chili powder," which is a mild chili pepper. Taste the dry chili powder before adding it, which give you an idea of how hot it is. Thanks! 🙂
there is no nutrition info 🙁
Thanks Evelyn! I just added it. 😉
I enjoyed this recipe and have made it several times! I love having a batch in the fridge to enjoy for breakfast (on toast), lunch, or supper! Much healthier than commercial baked beans with added salt and sugar, yet still satisfying and tasty. Easy to make, too!
Thanks Beth! 🙂
I just tried making them in my crockpot so they’d be ready when I got home. Worked great!
I love this recipe! After baking in the oven a few times, I tried it in my crockpot so it would be ready after work, and it turned out great!
Great idea! 🙂
Cooked them and they were easy to make and had an interesting complex flavor -- not sweet so those who love sweet Baked Beans might not like them as much, but the taste was savory and interesting. Like others, they were not done at 50 min in my oven, so I stirred the batch at the 50 min mark and left it in an full hour longer while the potatoes were baking. Made way too much for two people and I would cut the recipe in half with just one can of beans next tiem.