This recipe is super easy and packed with flavor, and it’s healthy and delicious – BONUS! It is the ultimate side dish and perfect for summer barbeques or as a family favorite. Whole Food Plant Based, no oil, no refined sugar, and gluten free.
- 1 large yellow onion, fine dice
- 1 Tablespoon minced garlic
- ¼ cup tomato paste
- 3 cups water
- ½ cup organic maple syrup
- 1–15.5 oz. can kidney beans, drained & rinsed
- 1–15.5 oz. can navy beans, drained & rinsed
- 1–15.5 oz. can pinto beans, drained & rinsed
- 1 Tablespoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon dried ground mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 Tablespoon dried minced onion flakes
- 1 teaspoon sea salt (+/- to taste)
Other Optional Ingredients:
- 1 small jalapeno pepper, cut in half, seeds removed – optional *
- Preheat the oven to 350 degrees F.
- Place all the Herb/Spice Ingredients into a small bowl, set aside.
- Over medium heat, sauté the diced onion in an oven-safe large skillet until tender, approx. 5 minutes.
- Add the minced garlic to the skillet, and sauté for 1 minute, then add the tomato paste, cook for one minute, then add the Herb/Spice Ingredients, sauté for 30 seconds to release their fragrance.
- Add 3 cups of water and maple syrup to the skillet, turn up the heat on the burner, and bring to a low boil, then turn the heat down to a simmer. Simmer for 3 to 4 minutes.
- Then add the beans to the skillet, and stir well.
- Place the two halves of the jalapeño pepper, cut side down on top of the beans (see images) and simmer on the stove top for a few minutes.
- Place the oven-safe skillet into the oven for 30 minutes at 350 F.
- After 30 minutes, carefully remove the hot skillet and check the liquid level. Some of the liquid will have evaporated, if needed, add up to 1/2 cup of water to ensure the beans are just barely covered with liquid. Stir well. Test the flavors. Add more sea salt or ramp up additional spices, if needed.
- Return the hot skillet to the oven and bake for another 20 minutes.
- After 20 minutes, carefully remove the hot skillet from the oven, and allow to cool for 15 minutes before serving.
* Jalapeno pepper: Jalapeno peppers vary in degrees of heat. If you like your BBQ Baked Beans spicy, then chop up the jalapeno pepper and put it in the BBQ sauce. If you just want a hint of heat, then cut it in half, remove the seeds and allow it to cook in the skillet, then discard it later (or eat it if you wish).
* Water/Liquid: The component for a great BBQ Baked Bean dish is to have a little liquid for the beans to swim in, but not too soupy. This is why you initially use 3 cups of water, then check the beans to see if they need more water after 30 minutes. They may require a little extra water added at the 30 minutes time mark.