I grew up actively avoiding baked beans. They were almost always at any family get-together but I was an avid bean hater (which is funny given how much I love them now). While I still don't really eat baked beans, I love the idea behind them. Warm, smoky beans paired with salty bacon- it's hard to go wrong. This is why I love these smoky beans so much. I took the idea behind Laura's coconut bacon and used the flavor in these beans. Using smoked salt really brings the flavor together and this dish might just be my new favorite comfort bowl.
Smoky Beans and Polenta
Vegetarian comfort food at it's finest: creamy smoky beans paired with polenta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Cuisine: dinner
Ingredients
- 2 teaspoons olive oil
- 1 small shallot, minced
- 2 cups cooked kidney or Jacob’s cattle beans (drained and rinsed if using canned)
- 1 tablespoon tomato paste
- 1 tablespoon maple syrup
- 2 teaspoons soy sauce or tamari
- ¼ teaspoon smoked paprika
- ¼ teaspoon smoked salt
- [url]Polenta, for serving∞http://www.thekitchn.com/how-to-make-creamy-stovetop-polenta-cooking-lessons-from-the-kitchn-183740[/url]
- Scallion greens, for serving
- Black pepper, for serving
Instructions
- Heat a medium pot over medium heat. Add the olive oil followed by the minced shallot. Cook for 5 to 6 minutes, until the shallot is fragrant and translucent. Add the rest of the ingredients, through the smoked salt. Reduce the heat to low and cook for 4 to 5 minutes. The beans should be hot and the sauce thick. If the sauce is too thick, add a splash of water as needed. Taste and add a pinch more smoked salt as needed.
- Divide the polenta into four bowls and top with the smoky beans, chopped scallion greens, and a grind or two of black pepper.
Notes
Tips & Tricks: Leave out the butter in the polenta or use a vegan substitute to make the overall dish vegan. If you need to cook the beans from their dried version, I prefer the quick-soak version found on this page.
After making these beans a couple of times more, I find I like a splash of acid in these beans. Try a tablespoon or so of sherry or balsamic vinegar to the mix!
Stock up: get the pantry ingredients you will need: tomato paste, smoked paprika
Nutrition: see the information (includes vegan polenta base).
Link: recipe adapted from The First Mess.
Nutrition
- Calories: 303
- Sugar: 4.9
- Sodium: 328
- Fat: 3.4
- Saturated Fat: .5
- Carbohydrates: 57.5
- Fiber: 9.5
- Protein: 11.1
- Cholesterol: 0
Smoky Beans
variations
To be truthful, I ate the beans by themselves for lunch. No polenta, no grains: just beans. That's how good these are. However, there's a few ways you can use these beans to make a meal:
Grains: If you want a speedier meal, swap the polenta for precooked grains or easy-to-cook grains like quinoa or millet.
Vegetables: Serve these beans with grilled or roasted vegetables. A few ideas: roasted cauliflower, grilled zucchini, or even these garlicky greens.
Chili: On my list to make this winter is a chili with these flavors. Try adding a bit more of a tomato base and throw in some bulgur to bulk it up.
Explore Jacob's Cattle Beans

These particular beans are grown a stones-throw away from where I live. I love buying and using heirloom beans. The color is always a bit better and the flavor is pronounced (a good thing). One of my dislikes in cooking are mushy, flavorless beans. These particular beans hold their shape but grab all the flavors around them (which is why they are perfect for these smoky beans!) A few other ways you could use Jacob's Cattle Beans:
Ashley says
This sounds fabulous. I'm always on the hunt for vegetarian meals (for my husband) that have a rustic comfort food feel (for me). In place of the scallions, do you think I could use ramps? They aren't going to be plentiful up here until the spring but I'm always looking for new ways to use them.
Erin Alderson says
You might be able to- I've not cooked much with ramps but it's worth a shot!
Kathy Pettit says
Wow! This looks amazing! I can't wait to try it, but I see you have smoked paprika in the pantry list, but smoked salt in the recipe. I have the paprika, it not the salt...are they interchangeable?
Thanks for your wonderful recipes. I make them over and over, and share them with friends who might enjoy them!
Erin Alderson says
Ah, the recipe has both in it! You could get away with just the paprika but the smoked salt really adds quite a bit!
Shar says
You were not kidding, the beans are delicious. I was taken aback by how good they were. I didn't have the salt, but I added a little balsamic vinegar and was pleased with the result.
Helen says
Fantastic comfort food. I served with the polenta and garlicy greens. I didn't have any paprika or smoked salt but did happen to have a bit of liquid smoke which I used in place which worked really well.
Susan says
Made this for dinner tonight, and it was a hit - not always easy to get my husband to like my new recipes, so that is a compliment to you. It was my first time using Jacob's Cattle Beans, which are quite nice. I ended up doubling the amount of beans so the meal would have more protein. Also added a sprinkle of feta cheese (it was plenty tasty with out it), and would now always definitely always use balsamic vinegar. Thanks for an easy to make keeper recipe.
Teresa says
So easy and so good!
★★★★★
Betsy Nesbitt says
Delicious, as always! Added some cayenne for heat as well as kale and carrots to make it a complete meal. Used dried kidney beans for great flavor and texture.
★★★★★
Natalie says
these beans are amazing?! i’m going to use them in everything now. thank you!
★★★★★