High Protein Homemade Baked Beans

Packed with plant-based protein and rich, smoky flavor, these High Protein Homemade Baked Beans are the perfect comfort food with a nutritious twist. This recipe combines tender navy beans and hearty black beans with a medley of wholesome ingredients like sweet maple syrup, tangy Dijon mustard, and vibrant cherry tomatoes, creating a perfectly balanced dish. Slow-cooked in a savory tomato-based sauce infused with smoked paprika and cumin, these baked beans boast an irresistible depth of flavor. Ideal for meal prep or as a satisfying side dish, this recipe is not only budget-friendly but also high in fiber and nutrients. Serve them warm with fresh parsley for a touch of brightness, and enjoy a satisfying dish that’s as nourishing as it is delicious. Perfect for vegans, vegetarians, and anyone looking for a healthy protein boost!

Nutriscore Rating: 88/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

Step 5

Stir in the black beans, cherry tomatoes, tomato paste, and cooked navy beans.

Step 6

Pour in the vegetable broth and add the maple syrup, soy sauce, Dijon mustard, smoked paprika, cumin powder, salt, and black pepper.

Step 7

Mix everything thoroughly and bring the mixture to a simmer.

Step 8

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.

Step 9

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.

Step 10

After 2 hours, remove the lid and bake for an additional 30 minutes to thicken the sauce.

Step 11

Take the pot out of the oven and let it cool slightly. Stir in the chopped fresh parsley.

Step 12

Serve the baked beans warm, either on their own or as a side dish.

Nutrition Facts

Serving size	(1808.5g)

Amount per serving	% Daily Value*
Calories	2719.8

Total Fat 45.1g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5058.4mg	0%
Total Carbohydrate 457.1g	0%
Dietary Fiber 107.0g	0%
Total Sugars 85.3g
Protein 143.5g	0%

Vitamin D 0IU	0%
Calcium 1011.6mg	0%
Iron 37.9mg	0%
Potassium 9541.6mg	0%

*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.

Source of Calories

Fat: 14.5%

Protein: 20.4%

Carbs: 65.1%