High Protein Classic Baked Beans

Elevate your comfort food game with these High Protein Classic Baked Beans, a heartier, healthier spin on a timeless favorite. Packed with tender navy beans, hearty chickpeas, and protein-rich lentils, this dish is as nourishing as it is satisfying. Flavored with a smoky blend of molasses, mustard, and smoked paprika, along with a tangy touch of apple cider vinegar, these baked beans achieve a perfect balance of savory and sweet. Slow-baked in a rich tomato and vegetable broth sauce, this recipe delivers deep, robust flavors that will fill your kitchen with irresistible aromas. Ready in just 15 minutes of prep time, this nutritious and protein-packed side dish is perfect for potlucks, meal prep, or a wholesome addition to any main course. Enjoy it on its own, paired with brown rice, or spooned over crusty whole-grain bread for a filling, plant-based meal that's as comforting as it is delicious.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 cups (dried, or 4 cups canned) navy beans
• 1 tablespoon olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 cup canned tomato sauce
• 1 cup vegetable broth
• 0.25 cup molasses
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon mustard powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 1 cup (cooked or canned, drained and rinsed) chickpeas
• 1 cup cooked lentils

Directions

Step 1

If using dried navy beans, start by soaking them overnight in a large bowl covered with plenty of water. Drain and rinse before cooking.

Step 2

Cook the soaked navy beans in a large pot filled with fresh water. Bring to a boil, then lower the heat and let simmer for about 45-60 minutes until tender. Alternatively, use canned beans, and drain and rinse them.

Step 3

Preheat your oven to 350°F (175°C).

Step 4

In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.

Step 5

Add the minced garlic and continue to cook for another 1-2 minutes until fragrant.

Step 6

Add the cooked or canned navy beans, tomato sauce, vegetable broth, molasses, soy sauce, apple cider vinegar, mustard powder, smoked paprika, black pepper, and salt. Stir well to combine.

Step 7

Gently fold in the chickpeas and cooked lentils to boost the protein content.

Step 8

Bring the mixture to a simmer, stirring occasionally.

Step 9

Once simmering, cover the pot with a lid or foil and transfer it to the preheated oven.

Step 10

Bake in the oven for 60 minutes. Check the beans about halfway through to ensure they aren't drying out; if necessary, add a little water to keep them saucy.

Step 11

Once done, remove from the oven and let the beans rest for a few minutes before serving.

Step 12

Serve hot as a hearty side dish or over brown rice or whole grain bread for a complete meal.

Nutrition Facts

Serving size	1564 grams (1564.0g)

Amount per serving	% Daily Value*
Calories	1744

Total Fat 26.40g	34%
Saturated Fat 3.90g	20%
Polyunsaturated Fat 2.10g
Cholesterol 0mg	0%
Sodium 4832mg	210%
Total Carbohydrate 307.90g	112%
Dietary Fiber 81.10g	290%
Total Sugars 95.00g
Protein 80.00g	160%

Vitamin D 0IU	0%
Calcium 715mg	55%
Iron 30mg	167%
Potassium 5641mg	120%

*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: 13.3%

Protein: 17.9%

Carbs: 68.8%