I’ve been hoping to perfect a good bbq baked bean recipe for some time now— I CRAVE bbq beans in the summer and fall, and I absolutely love having them around for meals! There’s just something so comforting and satisfying about this kind of simple dish.
These have the perfect blend of sweet, smoky, and slightly spicy flavor. The ingredients are simple, including great northern beans, a delicious and protein packed white bean.
For sweetness, I used coconut sugar- i love this because it is unrefined and has a delicious brown sugar flavor. I also used blackstrap molasses for that thick sweetness bbq beans are known for. While blackstrap molasses is made from cane sugar, it actually has a lower sugar content than many other sweeteners, including maple syrup! II decided to give it a try and cook with it for the first time. The flavor and texture it lended was actually what I wanted!
These are the perfect plant-based protein and fiber addition to have around to add to any meal. I love that it makes a big batch to have around for throw together meals (or a quick snack!).
While this recipe is super simple- there’s a chance there are some ingredients in there you may not always have on hand. I always tell people to not be intimidated by this— once you buy them and have them in the house, you’ll be more inclined to make a recipe again or experiment with other recipes that use the ingredients! If you can’t find something in the store, I also encourage people to just ask an employee for help, and then once you know where that ingredient is you’ll never have to ask again!
Slow cooking, simple recipes like this make me excited to be in the kitchen. I find it therapeutic, and i just love having this kind of wholesome food around. It makes me feel good, and makes me look forward to healthy meals 🙂
These vegan bbq baked beans are perfect for all of your summer bbq’s, cozy fall meals, or plant-heavy meal prep. I can’t wait to hear what you think! xxPrint
Perfectly sweet + smoky slow cooked vegan bbq baked beans!
- 1 pound dried Great Northern beans, soaked overnight
- 2 tbsp avocado oil (can sub olive oil)
- 1 small-medium yellow onion, finely chopped
- 2 jalapeños, chopped and seeds removed (leave some seeds for extra spice)
- 1 clove of garlic, minced
- 1/4 cup tomato paste
- 1/4 cup blackstrap molasses
- 1/4 cup coconut sugar
- 1 tbsp yellow mustard
- 4 cups vegetable broth
- 2 tsp sea salt
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- Soak beans in cold water overnight, at least 8 hours. Drain and rinse beans when it’s time to make the recipe.
- Set drained beans aside and preheat oven to 250°F.
- Heat a large oven-safe dutch oven over medium heat. Once hot, add avocado oil and slightly reduce heat. add chopped onion, garlic, and jalapeños. Stir and cook for 5 minutes, or until onions are soft. If garlic or onions are starting to burn, reduce heat further.
- Stir in tomato paste, black strap molasses, coconut sugar, and mustard. Once everything is well combined, stir in vegetable broth.
- Add beans and spices to the pot, then stir and cover the dutch oven with lid.
- Bake beans for 6-8 hours, or until beans are soft and sauce has thickened (for me this was 7 hours).