EASY, HEALTHY, REFINED SUGAR-FREE HOMEMADE BAKED BEANS

🍯 Sweet & Smoky Baked Three-Bean BBQ Beans

A rich, hearty side dish loaded with flavor—perfect for BBQs, potlucks, or cozy dinners.

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🛒 Ingredients

🔥 Sauce

• ▢ 1 cup no-added-sugar ketchup

• ▢ ½ cup coconut sugar

• ▢ 3 tablespoons maple syrup

• ▢ 1 tablespoon apple cider vinegar

• ▢ 1 tablespoon Worcestershire sauce

• ▢ 3 tablespoons molasses

• ▢ 1 tablespoon yellow mustard

• ▢ ¾ cup chicken bone broth

🫘 Beans & Mix-ins

• ▢ (2) 15.5 oz cans navy beans, drained & rinsed

• ▢ (1) 15.5 oz can pinto beans, drained & rinsed

• ▢ (1) 15.5 oz can kidney beans, drained & rinsed

• ▢ 4 slices bacon, diced

• ▢ ½ large onion, finely diced

• ▢ 1 bell pepper, finely diced

• ▢ Arrowroot slurry (optional – see Notes)

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, whisk together all sauce ingredients until smooth. Set aside.

3. Drain and rinse all beans gently.

4. Heat a Dutch oven or oven-safe pot over medium-low heat.

5. Add diced bacon in a single layer. Cook for 3–4 minutes until browned on one side, then stir and cook another 1–2 minutes until crispy.

6. Stir in onion and bell pepper. Sauté for 2–3 minutes until slightly softened.

7. Add the beans and BBQ sauce to the pot. Stir gently to combine.

8. Cover the pot and bake for 1 hour, until bubbling and thickened.

9. Remove from oven, stir, and serve warm!

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💡 Notes & Variations

• Thicker beans? Mix 1 tablespoon arrowroot powder with 2 tablespoons water and stir it into the pot before baking.

• Make it vegetarian: Omit bacon and use vegetable broth instead of bone broth.

• Meal prep tip: These beans taste even better the next day—store in the fridge up to 5 days or freeze for later.

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