BBQ Baked Beans

by

This baked bean recipe is everything you want from an SCD side dish! Sweet, spicy, slow cooked, and served hot or cold it pairs perfectly with just about everything. From grilled Portobello to brisket it’s got you covered. Be sure to soak the beans for the full 24 hours, or they will take much longer to cook and may not break down enough to be digestible for those with IBD. Same goes for the two cooking methods used on the beans. Both are necessary to make it tolerable, don’t try to shortcut it here. I know it seems like it takes a long time, but trust me it’s worth it! All that baking caramelizes the BBQ sauce making it sweet and savory just like I remember as a kid. Keep this recipe in mind for backyard BBQs, family get-togethers, and 4th of July. It’s going to be a crowd favorite!

BBQ Baked Beans

Serves 8
Prep: 5 min
Soaking: 24 hours                       
Cooking: 3 hours 30min                                                                                                                                                                           Total: 27 hours 35 min
Beginner

Ingredients:

1 lb. navy beans (soaked 24 hours and rinsed)

1 Small yellow or white onion, diced 

16 oz. SCD BBQ sauce (see recipe) 

2 Tbsp. tomato paste, no added sugars or preservatives (I use bionature)

½ Cup chicken broth 

2 Tbsp. honey

1 tsp. mustard powder 

Salt, TT 

Black pepper, TT 

      Method Of Prep:

  1. Gather and prep ingredients. Soak beans for 24 hours, rinse and place in a large pot filled with water. Be sure not to add salt, as it will prevent it from cooking properly.
  2. Bring to a boil and then turn down to a simmer.
  3. Continue to stir occasionally throughout this process to prevent burning. Simmer for at least 2 hours, or until beginning to break down and cooked through.
  4. Strain and set aside. If you need to make BBQ sauce do so while the beans are simmering.
  5. Preheat the oven to 350°F.
  6. In a large baking dish add cooked beans and diced onion.
  7. In a medium bowl combine 16 ounces of SCD BBQ sauce, tomato paste, chicken broth, honey, mustard powder, salt, and pepper. Whisk until incorporated.
  8. Pour over beans and onions. Stir to evenly distribute.
  9. Bake at 350°F for 90 minutes. Stir occasionally, and add more chicken stock needed.
  10. Serve immediately, or cool and refrigerate for at least 4 hours and serve cold.

                                                                   

Nutrition Facts: 
Calories- 322
Carbs- 78 g
Fat- 1.9 g
Protein- 12.2 g