Description
Slow-cooked halal white beans with a rich, smoky-sweet glaze of molasses, barbecue sauce, and tangy mustard. A fork-tender side dish that replaces pork-based ingredients with halal-friendly alternatives while delivering bold, balanced flavors.
Ingredients
Baked beans (canned or dry)
2 lbs
Halal bacon alternative
6–8 slices
Onion
1 large, diced
Brown sugar
3/4 cup
Barbecue sauce
1/2 cup
Yellow mustard
3 tsp
Molasses
2 tbsp
Instructions
Dice onion into half-moons, measure liquids, and chop bacon alternative into bite-sized pieces.
Bring canned beans to boil briefly (2 mins) if using dry beans.
Coat bacon substitute in canola oil, sauté in cast iron skillet until golden brown (4-5 mins per side).
Add diced onion to browned bacon. Cook until translucent (5 mins). Sprinkle with brown sugar immediately.
Stir in barbecue sauce, mustard, ground black pepper, and 1 tsp salt. Simmer 10 mins to activate natural sugars.
Increase heat to medium-high, add beans with their liquid. Bring to gentle boil (5 mins).
Reduce heat to low, cover 3/4 with lid. Simmer uncovered 45 mins, stirring 4-5 times, until glaze thickens and coats beans.
Notes
Use halal farm beans or chickpeas if baked beans are unavailable.
Replace brown sugar with coconut sugar for a paleo-friendly option.
Choose a smoky, low-sodium barbecue sauce to avoid overpowering the glaze.
Cook uncovered longer for thicker glaze in preferred consistency.
Store leftovers in airtight containers for up to 5 days.
- Prep Time: 15
- Cook Time: 80
- Category: Dinner
- Method: Stovetop & Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 18g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg