Whole30 Smoky BBQ Beans
Get ready to savor the bold and smoky flavors of Whole30 Smoky BBQ Beans—a hearty, plant-based recipe that’s as wholesome as it is satisfying. Made with tender black-eyed peas simmered in a robust blend of smoked paprika, garlic powder, onion powder, and cayenne, these beans burst with rich, smoky BBQ goodness. A tangy and slightly sweet sauce featuring crushed tomatoes, apple cider vinegar, date syrup, and coconut aminos elevates this dish to a new level of flavor perfection. Perfectly balanced with savory notes and a hint of spice, these beans are slow-cooked for ultimate tenderness and depth. Whole30-approved and naturally gluten-free, this versatile dish makes a standout side or a delicious main meal. Whether served solo or as a complement to your favorite entrees, these smoky BBQ beans are sure to impress!
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Recipe Information
Ingredients
- 1 cup dried black-eyed peas
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
- 1 cup canned crushed tomatoes
- 2 tablespoons apple cider vinegar
- 2 tablespoons date syrup
- 3 tablespoons coconut aminos
- 2 large garlic cloves
- 1 medium yellow onion
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups vegetable broth
Instructions
Rinse and sort the dried black-eyed peas, removing any debris. Soak them in water overnight, or for at least 8 hours, then drain and rinse again.
In a large pot, heat the avocado oil over medium heat. Chop the onion and mince the garlic while the oil is heating.
Add the chopped onions to the pot and sauté until they are soft and translucent, about 5 minutes. Add the garlic and continue to cook for another 2 minutes until fragrant.
Stir in the smoked paprika, onion powder, garlic powder, and cayenne pepper, cooking for another minute to release the spices' aromas.
Add the drained black-eyed peas to the pot, along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 1.5 hours or until the beans are tender.
Once the beans are cooked, add the crushed tomatoes, apple cider vinegar, date syrup, coconut aminos, salt, and black pepper. Stir well to combine all ingredients.
Increase the heat to medium and cook the beans uncovered for an additional 15-20 minutes, stirring occasionally, until the sauce thickens and has a rich, smoky BBQ flavor.
Adjust seasonings to taste and serve warm. The smoky BBQ beans can be enjoyed on their own or as a side dish to complement various meals.
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5572 mg | 242% | |
| Total Carbohydrate | 155.0 g | 56% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 68.6 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3193 mg | 68% | |
*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.
