When homemade barbecue sauce is in the refrigerator, this dish can be brought together in minutes. The barbecue sauce is what makes this dish; so if you don’t have time to make it at home, make sure to use a great-tasting, low-sodium sauce in its place. Serve with roasted or grilled vegetables for a colorful and delicious meal.

By Del Sroufe,



  • Preheat the oven to 325°F.
  • Combine the pinto beans and barbecue sauce in a large bowl, and mix well. Transfer the beans to an 8 × 8-inch casserole dish.
  • Bake, uncovered, for 1 hour. Let stand for 5 minutes before serving.

Comments (6)

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I don’t really like cooking, but I like to eat, so I cook. I can follow a recipe just fine. I was planning on making this sauce and the beans this week, but my son asked for Impossible burgers last night and I decided to make the beans to go with. However, waiting 45 minutes for the sauce to thicken was not in my timeline. Here’s my hack. Take all the ingredients for the Del BBQ Sauce minus the cup of water and put them in the instant pot. Then add two cans of pintos or whatever your preferred beans are. I set the instant pot for 20 minutes and let the steam release on its own. Tada, beans! In half the time of making the sauce and then the beans. I admit, I had low expectations, but the beans came out pretty darn good. I will be using this recipe in the future. This is a great alternative to the higher sugar canned baked beans. Adding that I did not saute anything first and I eyeballed all the ingredients. I also used frozen diced onions. Don’t be afraid to substitute for your likes and/or to make things easier.


Thanks Kathy!

Barb Weis

Do you prep dried beans before baking?


If using dried beans instead of canned, first soak the beans in water overnight (use enough water to more than cover the beans by the length of your forefinger). Then cook the beans in fresh water till tender and use as indicated in the recipe.

Vicki Koger

How many servings does this recipe make?


Vicki, according to Google, one serving of baked beans is 1/2 cup, and this recipe makes 3 cups, so it is 6 servings. Definitely looking forward to trying this, it sounds delicious! I may eat more than half a cup at a time though. ;)

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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