Low Carb Smoky BBQ Beans

Indulge in the bold, smoky flavors of these Low Carb Smoky BBQ Beans, a plant-based twist on a classic BBQ favorite! This satisfying dish swaps traditional beans for roasted eggplant and hearty portobello mushrooms, making it a perfect choice for keto or low-carb lifestyles. Infused with smoked paprika, liquid smoke, and a hint of sweetness from erythritol, every bite bursts with rich barbecue goodness. The dish combines a velvety homemade sauce with roasted vegetables for a texture-packed meal that's nutrient-rich and completely guilt-free. Ready in just under an hour, this recipe is ideal as a savory side dish or a stand-alone entrée that will leave everyone at the table reaching for seconds.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large Eggplant
• 250 grams Portobello mushrooms
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 large Garlic cloves
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 2 tablespoons Tomato paste
• 3 tablespoons Apple cider vinegar
• 2 tablespoons Soy sauce
• 2 tablespoons Erythritol sweetener
• 1 teaspoon Liquid smoke
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Water

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Peel and dice the eggplant into small cubes. Slice the mushrooms into 1/2 inch pieces.

Step 3

Place the eggplant and mushrooms on a baking sheet. Drizzle with olive oil and toss to coat. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until softened and slightly browned.

Step 4

Meanwhile, finely chop the onion and mince the garlic cloves.

Step 5

In a large skillet over medium heat, add a tablespoon of olive oil. Sauté the onion for about 5 minutes, until translucent.

Step 6

Add the minced garlic, smoked paprika, and ground cumin to the skillet. Cook for an additional 2 minutes until fragrant.

Step 7

Stir in the tomato paste, apple cider vinegar, soy sauce, erythritol sweetener, and liquid smoke. Mix well to combine.

Step 8

Pour in the water, stir, and bring the mixture to a simmer.

Step 9

Once the eggplant and mushrooms are roasted, add them to the skillet. Stir to coat them well with the sauce.

Step 10

Season with salt and black pepper. Continue to simmer the mixture for about 10-15 minutes, allowing the flavors to meld.

Step 11

Adjust seasoning to your taste. Serve warm and enjoy your low carb smoky BBQ beans!

Nutrition Facts

Serving size	(1437.6g)

Amount per serving	% Daily Value*
Calories	654.1

Total Fat 32.0g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 3.2g
Cholesterol 0mg	0%
Sodium 4354.2mg	0%
Total Carbohydrate 106.8g	0%
Dietary Fiber 30.3g	0%
Total Sugars 40.1g
Protein 22.9g	0%

Vitamin D 0.8IU	0%
Calcium 201.4mg	0%
Iron 7.2mg	0%
Potassium 3477.0mg	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: 35.7%

Protein: 11.4%

Carbs: 52.9%