BBQ Black Beans & Corn over Quinoa

PlantPure Nation‘s cookbook has been a goldmine of recipes for me lately. This recipe doubles as a yummy dinner and a good homemade bbq sauce recipe. The recipe calls for Sucanat but I have actually never used it. I don’t have Sucanat on-hand so I always replace it with agave nectar. Brown sugar may be a more “true” replacement, though, so consider using that over the agave nectar if you want the brown sugar/molasses flavor of Sucanat. The recipe calls for black beans, but pinto beans would be fine too, and chili beans would add a good flavor to the bbq. I prefer using frozen corn over canned corn. Canned corn turns to mush in most wfpb recipes I make.


Servings: 4 servings (about 2 large bowls)

  • 1 cup uncooked quinoa (prepared according to package directions)
  • 3 tbs. Sucanat (or 2 tbs. agave nectar or 2 tbs. brown sugar)
  • 2 tsp. smoked paprika (I use regular paprika)
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup vegan Worcestershire sauce
  • 3 garlic cloves, minced
  • ½ cup low-sodium ketchup (no high-fructose corn syrup!)
  • 1 tbs. dry mustard
  • 1 tbs. chili powder
  • 1½ tsp. liquid smoke (typically found in the same aisle as ketchup & bbq sauce)
  • 1 15-oz. can black beans, rinsed and drained
  • 2 cups corn (fresh or frozen, not canned!)

Notes: I’m not a huge fan of quinoa in this recipe. It’s not bad, but I don’t think it’s wonderful. I’m experimenting trying other grains with the bbq beans and corn. So far quinoa works best, but try using your preferred grain to see how you like it. To add some spice, you could do a dash of cayenne pepper or a spoonful of diced jalapenos. 



Rinse the quinoa. It can have a bitter taste if you don’t rinse it first. Cook quinoa according to package directions. Cover & cook until all liquid is absorbed.

In a saucepan over medium heat combine all ingredients from Sucanat through the liquid smoke (everything except the quinoa, beans, and corn). Cook, stirring continuously, for 10-15 minutes. This reduces and thickens the sauce. 

Add the beans and corn to the saucepan and allow them to simmer for at least 15 minutes.

IMG_20150716_192511Serve over quinoa. Done! 

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