|Nutritional Guidelines (per serving)|
|Servings: about 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 92g||33%|
|Dietary Fiber 20g||72%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Kids will especially love these sweet vegetarian baked beans with pineapple, and you will love how easy it is to prepare! You could always add some sauteed vegetarian mock meat crumbles for extra texture and protein, or, add in some sliced veggie dogs for some vegetarian baked beans and franks with pineapple!
This is a great recipe for using canned beans, since all the extra flavors will make it feel fully homemade, but of course, cooking dried beans will always give you a little bit more flavor. Same with the pineapple. Canned is very convenient, but if you can get fresh pineapple, try it in this recipe.
These baked beans with pineapple are perfect for a vegetarian picnic or vegan potluck and are safe for many people with allergies and on special diets. The recipe is both vegetarian and vegan, gluten-free, and also nearly fat-free. There is no added fat, but beans themselves naturally have a small (trivial, really) amount of fat.
- 1 cup vegetable broth
- 3 cups navy beans or pinto beans, pre-cooked or from a can
- 1/2 cup ketchup
- 3/4 cup barbecue sauce
- 1 tbsp brown sugar
- 1 tsp mustard powder
- 1 12 ounce can diced pineapple, drained
- 1/2 tsp salt
- Gather the ingredients.
- Combine all ingredients well, then pour into a large casserole or baking dish.
- Bake, uncovered, for 1 hour, or until beans are bubbly.