BBQ Baked Beans

Servings: Makes about 22 cups; Total Time: 1 hour

Recipe developed by: Shannon Costello, RDN, LD with CFW


  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2, 15-oz cans pinto beans, drained & rinsed
  • 1, 15-oz can great northern beans, drained & rinsed
  • ½ cup low-sodium tomato sauce
  • 1 - 1 ½ cups low-sodium vegetable broth
  • ¼ cup dark brown or coconut sugar
  • 1 tablespoon brown or spicy mustard
  • 1-2 tablespoons chili powder
  • 1-2 tablespoons smoked paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1-2 teaspoons hot sauce (optional)

Preparation Instructions:

  1. Heat a large pot or dutch oven over medium heat and add oil. Once hot, add onion and pepper. Stir and cook 5-8 minutes until onion is translucent. Note: The longer onions are sauteed, the more they will caramelize.
  2. Add pinto and great northern beans and stir to mix with onions and peppers.
  3. Add all remaining ingredients starting with the smaller quantities (i.e. 1 cup of broth). Stir until well combined.
  4. Increase heat to medium-high and bring to a boil. Reduce to a simmer and adjust liquid and seasonings to preference (additional liquid will make the beans more "saucy").
  5. Continue to simmer allowing liquid to thicken for about 40-50 minutes.
  6. Serve while warm as a side dish or hearty snack. Allow leftovers to completely cool, then store in an air-tight container in the refrigerator for 4-5 days or in the freezer for 1-2 months.

Nutrition Tip:

Beans, beans the magical fruit! Beans are a great source of fiber, plant-based protein, vitamins, and minerals. Eating a variety of beans throughout the week helps you meet the recommended daily fiber intake (25 grams/day for women, 38 grams/day for men). Fiber helps support healthy digestion and gut health, promotes satiety, and can lower cholesterol.