High Protein Classic Baked Beans
Elevate your comfort food game with this High Protein Classic Baked Beans recipe, a wholesome twist on the beloved side dish. Packed with navy beans, chickpeas, and lentils, this dish delivers a protein powerhouse perfect for vegetarians and those seeking plant-based nutrition. Simmered in a rich, tangy sauce made from tomato, molasses, soy sauce, and smoked paprika, these baked beans strike the perfect balance of sweet, savory, and smoky flavors. Slow-baked to perfection, the recipe ensures tender beans with deeply infused flavors, making it a standout addition to any meal. Serve these baked beans as a hearty side or spoon them over brown rice or whole-grain bread for a nourishing main course. With simple prep and oven-baked ease, this dish is as comforting as it is nutritious.
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Recipe Information
Ingredients
- 2 cups (dried, or 4 cups canned) navy beans
- 1 tablespoon olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 cup canned tomato sauce
- 1 cup vegetable broth
- 0.25 cup molasses
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 1 cup (cooked or canned, drained and rinsed) chickpeas
- 1 cup cooked lentils
Instructions
If using dried navy beans, start by soaking them overnight in a large bowl covered with plenty of water. Drain and rinse before cooking.
Cook the soaked navy beans in a large pot filled with fresh water. Bring to a boil, then lower the heat and let simmer for about 45-60 minutes until tender. Alternatively, use canned beans, and drain and rinse them.
Preheat your oven to 350°F (175°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
Add the minced garlic and continue to cook for another 1-2 minutes until fragrant.
Add the cooked or canned navy beans, tomato sauce, vegetable broth, molasses, soy sauce, apple cider vinegar, mustard powder, smoked paprika, black pepper, and salt. Stir well to combine.
Gently fold in the chickpeas and cooked lentils to boost the protein content.
Bring the mixture to a simmer, stirring occasionally.
Once simmering, cover the pot with a lid or foil and transfer it to the preheated oven.
Bake in the oven for 60 minutes. Check the beans about halfway through to ensure they aren't drying out; if necessary, add a little water to keep them saucy.
Once done, remove from the oven and let the beans rest for a few minutes before serving.
Serve hot as a hearty side dish or over brown rice or whole grain bread for a complete meal.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 307.9 g | 112% | |
| Dietary Fiber | 81.1 g | 290% | |
| Total Sugars | 95.0 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 5641 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
