High Protein Homemade Baked Beans
Elevate your comfort food game with these High Protein Homemade Baked Beans, a flavorful and nutrient-packed twist on a classic favorite. Made with tender navy beans cooked from scratch and enriched with protein-boosting black beans, this recipe is infused with the savory goodness of sautéed onions, garlic, and a rich tomato-based sauce. A touch of maple syrup adds natural sweetness, balanced by the umami depth of soy sauce, Dijon mustard, and smoky paprika. Slowly baked to perfection in a hearty broth, these beans develop a thick, luscious texture that's perfect as a satisfying main or a wholesome side dish. With simple ingredients and a cozy, slow-cooked flavor, this high-protein baked beans recipe is both family-friendly and meal-prep approved—ideal for a healthy, plant-based protein boost!
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 15-ounce can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 3 tablespoons tomato paste
- 2 cups vegetable broth
- 0.25 cup maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the dried navy beans under cold water and place them in a large bowl. Cover with water and soak overnight or for at least 8 hours.
Drain and rinse the soaked beans. Transfer them to a large pot and cover with fresh water. Bring to a boil, then reduce the heat and simmer for about 60 minutes or until the beans are tender. Drain and set aside.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
Stir in the black beans, cherry tomatoes, tomato paste, and cooked navy beans.
Pour in the vegetable broth and add the maple syrup, soy sauce, Dijon mustard, smoked paprika, cumin powder, salt, and black pepper.
Mix everything thoroughly and bring the mixture to a simmer.
Preheat your oven to 300°F (150°C). Once the mixture is simmering, cover the pot with a lid or aluminum foil and transfer it to the oven.
Bake the beans in the preheated oven for 2 hours, stirring occasionally and checking the liquid levels. Add a bit more broth or water if necessary to prevent the beans from drying out.
After 2 hours, remove the lid and bake for an additional 30 minutes to thicken the sauce.
Take the pot out of the oven and let it cool slightly. Stir in the chopped fresh parsley.
Serve the baked beans warm, either on their own or as a side dish.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5058 mg | 220% | |
| Total Carbohydrate | 457.1 g | 166% | |
| Dietary Fiber | 107.0 g | 382% | |
| Total Sugars | 85.3 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1012 mg | 78% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 9542 mg | 203% | |
*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.
