Sorghum baked beans

Sorghum baked beans are a hearty, savory dish where beans are slow-cooked or baked with sorghum grain, which adds a chewy, nutty texture. The dish typically combines beans (like pinto or navy beans), sorghum, onions, and a savory-sweet sauce, often with smoky or meaty flavors. It's a comforting, rustic preparation with roots in American and global cuisines, especially where sorghum is a staple crop.

🍽️ Nutrition at a glance

This dish is high in complex carbohydrates and fiber from both beans and sorghum, with moderate plant-based protein. A typical serving provides a good source of iron, magnesium, and B vitamins, and is relatively low in fat, with a calorie range of 300-400 kcal per serving.

Nutrition breakdown

Calories	350 kcal
Protein	15 g
Carbs	60 g
Fat	5 g
Fiber	12 g
Sugar	8 g
Sodium	500 mg
Iron	4 mg
Magnesium	80 mg
Potassium	400 mg
Phosphorus	180 mg
Folate	120 mcg
Thiamin (B1)	0.4 mg
Niacin (B3)	2.5 mg
Zinc	2 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Sorghum is a drought-resistant ancient grain that's gluten-free and packed with antioxidants, making this a nutritious twist on classic baked beans. Culturally, it reflects the use of hearty, affordable ingredients in comfort food across various regions, from the American South to African cuisines.