• Share on Pinterest



Here is a healthier version of everyone’s favorite side, baked beans. The beans are baked for a full 6 hours in the oven at 225 F to bring out all the natural juices and flavor of slow-cooked beans.


Pre-heat oven to 225 F.

1-16 oz. Erewhon organic BBQ Sauce

2 tablespoons Dijon mustard

3 tablespoons HOMADE (yes that is how you spell it) Chili Sauce

3 tablespoons pure Maple syrup

2- 27 0z.  (1lb. 11 0z) Bush’s Best Pinto Beans rinsed well very gently and drained, place in a large bowl, set aside

3 tablespoons extra virgin olive oil

1 cup onion chopped small

2 tablespoon shallots chopped small


In a medium bowl whisk together the BBQ sauce, mustard, chili sauce and maple syrup set aside.

Heat a cast iron or oven proof skillet on high for 1 minute. Add olive oil and swirl to coat the pan. Add the onions and shallots, lower heat to medium and cook for 8 to 10 until a deep rich golden caramelized brown. Add to the BBQ sauce and stir together.

Pour the sauce over the beans and use a rubber spatula to fold in gently. The beans are tender and could break apart easily.

Pour the mixture into a cast iron or oven proof skillet. Cover tightly with aluminum foil.

If you have a food proof clay pot with a lid that works really well!

Bake for 6 hours.

Time the beans  so they  will be ready when you are ready to serve your feast!