BBQ Baked Beans

Makes: 10-12 servings

• 1lb dry pinto beans
• 1lb ground turkey
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, chopped
• 3 cup low sodium chicken stock
• 8-10 cups water (additional water may be needed)
• 1/2 cup BBQ sauce
• 3-4 tablespoon brown sugar
• 1 tablespoon parsley
• 1/4 teaspoon cayenne pepper (adjust to preferred heat)
sea salt and black pepper

Rinse and sort beans (picking out the bad beans). Place beans in large pot and cover with chicken broth and 5 cups of water. Bring beans to a boil. Lower heat and simmer for 2 hours or until beans are tender. Be sure to stir often so the beans do not stick to the bottom of the pot. As beans thicken, if beans are still tough, add 1 cup of water at a time just to maintain consistency. Since we are preparing baked beans, we do not want a lot of water as if we are fixing a pot of beans to go over rice.

Heat 1 tablespoon of olive oil in large skillet over medium-heat. Add onions, garlic, bell pepper, and parsley. Saute for about 5 minutes or until veggies are tender. Add to beans. In the same skillet, add remaining olive oil. Add ground turkey. Season turkey with sea salt and black pepper. Cook until done. Set aside.

As the beans continue to simmer, they will soften. Once the beans are tender, add cooked ground turkey, brown sugar, bbq sauce, and cayenne pepper. Stir well. Pour beans into large baking dish. Preheat oven to 350° and bake beans for 15-20 minutes.

Nutritional Facts:

216  |  Fat: 5g  |  Fiber: 8g  |  Carbs: 27g   |  Protein: 15g   |   Sugar: 4g


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-Eric & Maleka Beal

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