To start, here’s the story behind how I came up with this Healthy Baked Beans recipe…
I love, LOVE my hubby’s baked beans. They’re hands down one of my favorite things he makes. But I don’t love watching while he makes them because he uses a lot of ingredients that are higher in sugar and preservatives than I care for.
So this past weekend, I asked him to help me out and walk me through the way he makes his baked beans. Then, I got busy with finding healthier/less processed/lower sugar alternatives to some of the ingredients he uses. And that’s how this recipe was born.
This healthy baked beans recipe is inspired by the flavors of my husband’s recipe, but with my twist on ingredients. What can I say…finding healthier ways to enjoy favorite foods is one of the things I love to do most!
A healthy summer dish
To me, baked beans are a quintessential summer dish for barbecues and backyard gatherings. These baked beans work great as a side dish for your barbecue favorites, or they also work really well on their own with a side of cole slaw or salad.
These baked beans aren’t just delicious though, they’re also loaded with nutrition. Beans are full of prebiotic fiber which I’m sure you’ve heard me say before is so important for a healthy, happy gut.
This recipe is also full of veggies like onion and bell peppers for even more fiber and nutrition.
If you make this Healthy Baked Beans recipe, be sure to leave a star rating and a comment below letting me know what you think! Your feedback is so helpful for me and other visitors to my blog.
Looking for more easy & healthy summer recipes? Try these:
- Healthy Salmon Salad
- Quick Grill Pan Chicken
- Cucumber Red Onion Salad With Mint
- Practically Homemade Easy Caesar Salad
- Strawberry Lime Basil Cocktail/Mocktail
Healthy Baked Beans Recipe (Gluten-Free, Dairy-Free, Vegetarian)
- 2 15-oz cans white beans (I used Great Northern), rinsed and drained
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 Tbsp yellow mustard
- 1 Tbsp worcestershire sauce (I used Annie's Organic)
- 1 6-oz can tomato paste
- 2 Tbsp brown sugar (I used coconut sugar)
- 2 Tbsp maple syrup
- 1/2 Tbsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1 tsp sea salt
- Black pepper to taste
- 6 oz water
- Preheat the oven to 350.
- Place the rinsed and drained beans and diced onion and peppers into a 9x13 baking dish. Set aside.
- In a medium bowl, whisk together the yellow mustard, worcestershire sauce, tomato paste, sugar, maple syrup, smoked paprika, turmeric, garlic powder, sea salt and black pepper to taste. Fill the empty tomato paste can up with water (6 oz) and add it to the mixture. Whisk all the ingredients together until well combined and emulsified.
- Pour the sauce mixture over the beans and veggies and use a large spoon to mix well, ensuring everything is coated well with the sauce. Cover the baking dish with aluminum foil, and bake for an hour.
- Remove the aluminum foil from the dish and bake for another 30 minutes.