Baked Beans
When I found out about Black Soybeans I was like "Where have you been all my life?" Very low-carb beans that open so many opportunities including this delightful recipe, better than any baked beans I've had before.
This is a perfect side for dishes like spare ribs and short ribs.
Ingredients
- 2 (15 oz) cans black soybeans, drained and rinsed
- 4 slices bacon, chopped
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup (120 ml) no-sugar-added tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce (keto-friendly brand)
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- ¼ cup (60 ml) water or broth
- Optional: ¼ teaspoon liquid smoke
Method
- Preheat oven to 325°F (165°C).
- In a skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and reserve, leaving fat in the pan.
- Add onion to the bacon fat and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in tomato sauce, tomato paste, vinegar, sweetener (if using), Worcestershire, paprika, chipotle, cumin, salt, and pepper. Cook 2 minutes to meld.
- Add black soybeans, reserved bacon, and water or broth. Stir thoroughly.
- Transfer to an oven-safe dish that fits your oven or air fryer basket. Cover tightly with foil.
- Bake 45 minutes, stirring once halfway through, until thickened and cohesive.
- If thicker texture is desired, uncover and bake 10 additional minutes.
Storage
- Refrigeration: Store covered up to 4 days.
- Freezing: Cool completely, portion into 1–1½ cup servings in ziploc bags or containers like Kitchen Essentials: Souper Cubes, and freeze up to 3 months.
- Reheating: Reheat gently on stovetop or microwave covered. Add a splash of water or broth if needed.