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Barbecue Baked Beans


Barbecue Baked Beans

Serves: 6

Category: Main Dishes - Vegan
Author: www.Drfuhrman.com/ MiMi McGee
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Rated by: 7 members

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Show up with a dish of these flavorful and good-for-you barbecue baked beans and you’ll be the hit of the party!

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Ingredients:

2 stalks celery, diced
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1 small onion, finely chopped
2 cups coarsely chopped ripe tomatoes
1/2 cup pitted dates, chopped
1/4 cup raisins
1/2 cup water
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon ground ginger
1 tablespoon garlic powder
1/2 teaspoon chili powder
pinch cayenne powder, or to taste
4 1/2 cups cooked red kidney beans or 3 (15 ounce cans) low sodium or no-salt-added beans, drained

Instructions:

Preheat oven to 350 degrees F.

Heat 2-3 tablespoons of water in a large saucepan and water sauté celery, red and green peppers and onion over medium high heat, cooking until vegetables are slightly softened. Add the tomatoes, dates, raisins and water and continue to cook, reducing the heat to simmer.

Add the mustard, lemon juice, ginger, garlic powder, chili powder and cayenne. Cover, and cook over low heat for about 30 minutes, stirring occasionally.

Carefully puree in a blender. Check to adjust chili powder, cayenne or other seasonings.

In a large casserole dish, combine the kidney beans and blended mixture, reserving about 1/2-1 cup of the barbecue sauce for another use (see note). Bake until heated through and bubbly, about 25 minutes.

Note:
Barbecue sauce may also be brushed on baked tofu, tempeh or baked winter squashes or used as a dipping sauce.

Calories 261; Protein 14 g; Carbohydrates 52 g; Sugars 15 g; Total Fat 1.5 g; Saturated Fat 0.2 g; Cholesterol 0 mg; Sodium 142 mg; Fiber 13.2 g; Beta-Carotene 533 ug; Vitamin C 34 mg; Calcium 71 mg; Iron 4.9 mg; Folate 199 ug; Magnesium 87 mg; Potassium 948 mg; Zinc 1.8 mg; Selenium 6.5 ug

Comments (4):

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sharine777

06/12/2018 09:17 PM

Rated this recipe: (no rating)

This looks delicious. What temperature for the oven? Thank you!

bardraj replies:

06/12/2018 09:27 PM

Rated this recipe: (no rating)

I would guess 350 - everything's pretty much cooked - just needs to be heated throughly

This reply was last edited on 06/12/2018 09:43 PM

anon replies:

06/13/2018 02:55 PM

Rated this recipe: (no rating)

It's on the recipe.  It says to preheat the oven to 350 degrees F.  (Maybe that info was added to the recipe later, or maybe it was there all along.  But in any case, it is there now.  Not trying to be snarky.  Just trying to help)   :-)

This reply was last edited on 06/13/2018 02:56 PM

gardener-bob

06/14/2018 08:49 AM

Rated this recipe:

Not as great as I expected, I’d give it a four on a one to ten scale. The original recipe called for kidney or other beans. For future meals, I might suggest using the more traditional pork and beans, even if not as ‘healthy’ as the original beans suggested.

vaporz replies:

06/14/2018 01:40 PM

Rated this recipe:

Surely you jest.

ww1319 replies:

06/15/2018 10:16 PM

Rated this recipe: (no rating)

Maybe they mean that type of beans, not actual pork and beans. I was actually thinking about using navy beans since that is more the type of beans normally used.

WiderChange

06/16/2018 09:26 PM

Rated this recipe:

This really is very, very good. I made it exactly as described, except that I added some Spanish smoked paprika to the sauce ingredients. That added a delicious smokiness, which I recommend. Just about a teaspoon of smoked paprika will do you, but feel free to double that if you love the flavor. For my taste, this recipe is more than sweet enough; I think next time I'll reduce the amount of raisins and dates. But this smells fantastic when it's cooking and it's a filling, flavorful dish with a nice balance of sweet and spicy. I'll definitely make it again.

Raph

06/20/2018 04:48 PM

Rated this recipe:

Love this recipe, I believe it's the tastiest meal with beans I've ever made! Did some minor adjustments like added some paprika and nutrional yeast and used no Cayenne pepper because I made it for my kids too. But other than that I sticked pretty much to the original recipe. Only thing I'll change next time is to use only 1/4 cup of dates, it was a bit too sweet without the Cayenne to counter it. Awesome recipe anyway, will make it more often that's for sure ;)