Here’s a Vegan & Gluten-Free BBQ Baked Beans recipe full of flavor and healthy ingredients. You can make it in the oven or the slow-cooker!
I took some time in the afternoon to make some baked beans for Alan that he has been requesting pretty much since we started eating healthier. Prior to that, canned baked beans used to be one of his favorite side dishes. It’s also one of his childhood faves, he tells me that his mom used to buy the can from the store and then “doctor” them up by adding heaps of brown sugar to them. Yikes! I have a sweet tooth and all, but we try to avoid too much added sugar these days.
For this healthier version of baked beans, I started with about four cups of cooked pinto beans (about two 15-ounce cans). I also addd some chopped onion for texture:
Then, I gathered up the following ingredients: vegetable broth, molasses, dates, tomato paste, reduced-sodium tamari, mustard powder, garlic, more onion, cayenne pepper, ground cumin, and balsamic vinegar:
Everything but the beans goes into a high-speed blender to make a luscious, sweet, rich sauce that I stirred into the beans. I poured the entire mixture into a lightly oiled glass baking dish:
An hour later at 350 degrees and they were ready! I think these would be fantastic for a party. Alan thought the sauce could have been a little less thick, so I’m increasing the amount of vegetable broth in the recipe. I’ve also included slow-cooker instructions in the recipe.
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Here my Vegan & Gluten-Free BBQ Baked Beans recipe:Print
A vegan BBQ Baked Beans recipe made with healthy ingredients.
- 4 cups cooked pinto beans
- 1/2 large red onion
- 1 1/2 cups vegetable broth
- 1/4 cup blackstrap molasses
- 7 ounces tomato paste
- 2 teaspoons reduced-sodium tamari
- 2 cloves garlic
- 8 medjool dates, pitted
- 1/4 cup balsamic vinegar
- 1 teaspoon mustard powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Preheat oven to 350° F and lightly coat a 9″ x 9″ baking dish with cooking spray.
- Chop 1/4 of a large red onion and place in a large bowl with the beans. Stir to combine.
- Combine the vegetable broth, onion (the remaining 1/4), molasses, tomato paste, tamari, garlic, dates, balsamic vinegar, mustard powder, cumin and cayenne pepper into a high-speed blender and process until smooth.
- Stir the sauce into the beans and pour into the baking dish. Bake for one hour or until the mixture is bubbling and the top is lightly browned.
This recipe could also be made in the slow-cooker, just cook on low for 6-8 hours or high for 3-4 hours.
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