Need something special for that cookout, picnic, or potluck? These Country Smoked Vegan Baked Beans are sure to be a hit! Only 1 gram of fat and a whopping 22 grams of protein per serving!
Traditional baked beans made healthy
I used to love baked beans, before I switched to a healthy plant-based diet in 2013. The problem was that the traditional recipe I used required artery-clogging bacon, and lots of it.
I remember using nearly a pound of bacon in one large recipe when I was taking it to family cookouts. Now I shudder to think of it!
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Crockpot baked beans
Another great thing is that these baked beans can even be made in a slow cooker. Simply set the temperature to medium and let them cook while you work, run errands, or simply get things done around the house.
Nutrition in Beans
Beans are a nutritious, natural source of fiber. One cup of cooked beans or lentils provides between 17 and 18 g of fiber. Fiber assists the transport of food through your digestive tract, supporting colon health and preventing constipation.
Fiber also plays a role in healthy cholesterol levels.
Beans and lentils offer naturally occurring vitamins and minerals, which are better absorbed than nutritional supplements. Beans and lentils offer folate, a B vitamin important to red blood cell functioning and the prevention of specific neural tube birth defects.
Beans are also a source of the minerals potassium, iron and magnesium. Potassium helps regulate muscle function, including your heart, by keeping your body’s fluid and mineral levels in balance.
Iron is essential to energy as it assists your red blood cells transport oxygen throughout your body. Magnesium supports bone health, organ function and energy production.–LiveStrong
NOTE from follower Louise Gagnon:
I thought I’d give you a heads up on this recipe, I’ve made it a few times now because everyone loves it but I got to thinking, what if I made them with dried navy beans!!I did and it’s perfect!!
All you change is: 1 pound dried navy beans, soaked 12 hours and change the water quantity to 2 1/2 cups. Everything else remains the same. I cooked them in my Instant pot for 1 1/2 hours, high pressure, quick release but I’m sure they can also be done in a 275 oven overnight.
To adjust the serving sizes of any of my recipes, simply go to the ‘Servings’ listed in the recipe card right above the ingredients list. Hover over the number of servings, and a sliding bar will appear. Slide to the number of servings you would like, and the ingredients will automatically adjust the amounts.
Other Great Picnic Recipes
Plant-Based Starter Kits
Want to go plant-based but not sure where to begin? We have Plant-Based Starter Kits for only $27 that include a book, DVD set, and all the material shown below. Click photo to find out more and how to order.
- 3 15 oz cans great Northern beans (rinsed and drained)
- 1 small-med onion, minced
- 1/3 cup relish
- 1 6 oz can tomato paste
- 2 Tbsp black strap molasses
- 1/3 cup ketchup
- 2/3 cup water
- 1/4 cup brown sugar
- 1 tsp liquid smoke
- 1 Tbsp apple cider vinegar
- 2 tsp sea salt
Preheat oven to 375 degrees. Or heat crockpot for slow cook method.
Place beans, minced onion, relish, brown sugar, and sea salt in a 9 x 13 baking dish. Or in crockpot. Simply set the temperature to medium and let them cook while you work, run errands, or simply get things done around the house
In medium sized bowl, whisk together remaining ingredients: molasses, ketchup, water, tomato paste, liquid smoke, and apple cider vinegar.
Pour wet mixture over beans mixture and stir until thoroughly mixed.
Bake in oven at 375 degrees for one hour. OR for a slow cook method, place in crock pot and cook on low for 7-8 hours or high for 4-5 hours.
Serve and enjoy!