Smoky BBQ Baked Beans
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- 1 tsp sea salt
- 1 tsp cumin ground
- 2 large cloves of garlic minced
- 1 c (200g) dry beans such as provider, pinto, navy or black-eyed peas (i used provider) or 2, 15-oz (425g each) cans of beans, rinsed and drained (choose your favorite bean!)
- 1 , 12 1/2 oz (350g) large purple onion cut in half and sliced into thin 1/2 moons
- 2 (142g) medium carrots sliced, about 1 c
- 1/8 sp red chili flakes (if you like more heat go with 1/4 tsp)
- 2 tsp smoky sweet paprika
- 2 tbs coconut oil unrefined cold-pressed
- 3/4 c (234g) fire-roasted tomatoes crushed
- 1 c bbq sauce (homemade sauce)
- Carbohydrate 0.185808 g
- Cholesterol 0 mg
- Fat 5.533534 g
- Fiber 0.0441 g
- Protein 0.074802 g
- Saturated Fat 4.712047 g
- Serving Size 1 1 -6 (7g)
- Sodium 349.5276 mg
- Sugar 0.141708 g
- Trans Fat 0.3353072 g
- Calories 48 calories
If using canned beans, skip soaking the beans, move on to #2. Soak dry beans overnight, or at least 8 hours, making sure water covers the beans by 3". Drain and rinse the beans. In a medium saucepan, add beans and enough fresh water to cover beans by 3". Add a pinch of salt and bring to a boil. Turn heat to medium-low and simmer for about 30-45 minutes. Start checking the beans at around 30 minutes. The beans are done when they are tender. (Providers took about 30 minutes - but this time can vary depending on variety of bean used). Drain and set aside.Preheat oven to 350F (177C).In a large roasting pan, add the onion, carrots, garlic, chili flakes, cumin, paprika and coconut oil. Stir. Roast for 20 minutes, stirring after 5 minutes to evenly distribute the coconut oil.To the onion mixture, add the beans, fire-roasted tomatoes, BBQ sauce and salt. Stir.Bake, uncovered, at 350F for 45 minutes. Allow to rest for 5 minutes, then serve.Store leftovers in a covered container for up to two days. When reheating, add additional BBQ sauce or water to thin the beans as they tend to thicken.
