just better.® Recipe of the Week: Prebiotic Summer Harvest Baked Beans

What You’ll Learn in This Post

This post explores how to elevate classic baked beans for National Baked Beans Month using pinto and black beans, colorful veggies, and gut-friendly prebiotic fiber to create a nutrient-rich, comforting dish.

You’ll learn the benefits of using canned beans for convenience, how each veggie contributes to gut and heart health, and how just better.® prebiotic fiber supports a healthy gut without changing the taste or texture of this savory dish. 

just better.® Recipe of the Week:
Prebiotic Summer Harvest Baked Beans

A Fresh Take on Baked Beans for National Baked Beans Month

Baked beans are a summer staple, but they’re often heavy on sugar and light on nutrients. This year, we’re celebrating National Baked Beans Month by transforming this classic into a fiber-rich, nutrient-forward dish your gut will love. 

We’re adding colorful veggies, a hint of natural sweetness from maple syrup, and the gut and heart support of just better.® prebiotic fiber—all while keeping that comforting BBQ-inspired flavor that makes baked beans a crowd favorite. 

Ingredient Highlight

Pinto Beans: Pinto beans contribute creaminess, plant-based protein, and dietary fiber to this recipe, supporting digestion and helping to maintain stable blood sugar levels. They also provide magnesium and potassium, which are essential for heart health.

Kidney Beans: Kidney beans add rich color, hearty texture, and plant-based protein to this recipe. They’re also a great source of dietary fiber and contain iron, folate, and antioxidants that support heart health and steady energy levels—making them a nourishing addition to this gut-friendly dish.

Carrots: Carrots add a touch of natural sweetness while providing beta-carotene, which the body converts to vitamin A for immune support, eye health, and skin health. They also add fiber and a pop of color to the dish.

Bell Peppers: Bell peppers contribute vitamin C, which supports immune health and enhances iron absorption from plant-based sources. They also add crunch and a mild sweetness that pairs perfectly with the BBQ flavor profile.

Red Onion: Red onions provide antioxidants such as quercetin and anthocyanins, while adding subtle sweetness and depth of flavor. They support heart health and add additional fiber to your meal.

Let’s Get Cooking

Ready to refresh your summer BBQ menu? This simple and nutritious baked beans recipe comes together quickly with pantry-friendly ingredients and colorful veggies for a satisfying, gut-healthy dish. 

Prebiotic Summer Harvest Baked Beans

Yield: 6–8 servings

Ingredients

2 cans (15 oz each) pinto beans, drained and rinsed

2 cans (15 oz each) kidney beans, drained and rinsed

1 red onion, diced

½ green bell pepper, diced

½ yellow bell pepper, diced 

½ red bell pepper, diced

2 carrots, diced

3 cloves garlic, minced

3 tbsp tomato paste

2 tbsp apple cider vinegar

3 tbsp pure maple syrup

1 tbsp Dijon mustard

1 tbsp smoked paprika

1 tbsp chili powder

Salt and pepper to taste

1 cup vegetable broth

⅓ cup just better.® prebiotic fiber

Optional: 2 cups baby spinach to stir in at the end, fresh parsley for garnish

Directions

Slow Cooker Method:

Add pinto beans, kedney beans, red onion, bell peppers, carrots, garlic, tomato paste, apple cider vinegar, maple syrup, Dijon mustard, smoked paprika, chili powder, salt, pepper, vegetable broth, and just better.® prebiotic fiber to your slow cooker. Stir to combine.

Cover and cook on low for 3–4 hours, or until the vegetables are tender and the flavors have melded.

If using, stir in the baby spinach during the last 10 minutes of cooking until it is wilted.

Taste and adjust seasonings if needed before serving.

Stovetop Method:

In a large pot over medium heat, add a splash of avocado oil and sauté red onion, bell peppers, carrots, and garlic for 5–7 minutes until softened.

Add tomato paste, apple cider vinegar, maple syrup, Dijon mustard, smoked paprika, chili powder, salt, and pepper, stirring to coat the vegetables.

Add pinto beans, black beans, vegetable broth, and just better.® prebiotic fiber, stirring well.

Bring to a gentle simmer, then reduce the heat and cook, uncovered, for 20–30 minutes, stirring occasionally, until the sauce has reached your desired consistency.

Stir in the baby spinach during the last 5 minutes, if using. Adjust seasoning before serving.

Serving Suggestions

• Serve as a side at summer BBQs alongside grilled vegetables, corn on the cob, or veggie burgers.

• Spoon over baked sweet potatoes or grain bowls for a fiber-rich lunch.

• Pair with a fresh green salad for a complete, balanced meal.

Customization Tips

✅ Add diced jalapeño or poblano for gentle heat.

✅ Stir in chopped kale for an additional hearty green.

✅ Add 1 tsp liquid smoke for a deeper BBQ flavor if desired.

Make-Ahead + Storage Tips

✨ This recipe tastes even better the next day as flavors develop.

✨ Store in an airtight container in the refrigerator for up to 5 days.

✨ Freeze in individual portions for up to 3 months; thaw overnight before reheating on the stovetop or microwave.

Cooking with just better.®

Adding just better.® prebiotic fiber to your baked beans is an effortless way to support gut, heart, and metabolic health while enjoying comforting, classic recipes. 

Our fiber dissolves completely without altering the taste or texture of your dishes, allowing you to nourish your body and maintain a healthy digestion with every meal.

💚 We’ll be back next week with another fiber-rich recipe to help you feel just better.®!