I was never a huge fan of canned baked beans, so it never occurred to me to make them from scratch. This reinterpretation of the classic BBQ dish has totally changed my mind. I would make these any time of the year, and eat them over brown rice. They’re that yummy! This recipe makes enough for a BBQ crowd, so if it’s just one or two of you in the house and you don’t want to be eating beans forever, halve the recipe.
Working on this post I realized that I knew nothing about baked beans—that most homely and simple of dishes—so I boned up on them. I had no idea that navy beans are native to North America, made their way over to Europe, and then returned. Some regions make them with maple syrup, some with molasses. The Brits and the Irish eat them over toast, and Heinz is the most popular brand across the pond.
What I like about my version is that it was easy to make, low in sugar, not too sweet, and the depth of flavor from cooking the beans from scratch (via the OMG Beany-Brothy Deliciousness method) creates an end product that’s nothing like canned beans.
Traditional recipes call for bacon, sugar, ketchup, and mustard, producing a side dish that’s high in fat, sodium, and includes high-fructose corn syrup. Since this is why I avoid HFCS, making them from scratch is the way to go. I used canned organic tomato paste (no salt added) in place of the ketchup (an iconic “American” food that originated in Indonesia), and used low-glycemic Organic Coconut Sugar instead of brown sugar. Liquid smoke and smoked paprika stand in for the bacon. Husband Tested and Approved!
vegan, gluten-free, low-sodium, reduced-sugar diets
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.