Healthy Baked Beans Recipe: A Delicious and Easy Delight
Enjoy a healthier take on classic baked beans with this easy-to-make recipe, featuring a blend of beans in a rich, savory-sweet sauce.
Equipment
- Dutch oven
- Skillet (for alternatives)
- Baking dish (for oven alternative)
- Slow cooker (for slow cooker alternative)
Ingredients
- 1 slice bacon chopped (optional; substitute with 1 teaspoon vegetable oil)
- 1 yellow onion finely diced
- 15.5 ounce can navy beans rinsed and drained
- 15.5 ounce can pinto beans rinsed and drained
- 15.5 ounce can northern beans rinsed and drained
- ½ cup tomato sauce
- 1 ½ cups water
- ½ cup dark brown sugar unpacked
- 1 tablespoon yellow mustard
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
Optional Additions
- 1 tablespoon vegetable oil for vegan option
- ½ cup ketchup for increased sodium
- 3 tablespoons molasses, maple syrup, or honey for additional sweetness
- ½ chopped green pepper for extra flavor
- minced garlic for extra flavor
- ¾ cup BBQ sauce for deeper flavor profile
Bean Substitutions
- kidney beans
- butter beans
- canned baked beans
Instructions
- If using bacon, cook the chopped bacon in a Dutch oven over medium heat until crispy but chewy, then remove. If not using bacon, start by heating 1 teaspoon of vegetable oil.
- Add the diced yellow onion to the pot and cook until translucent, stirring occasionally, for about 5-6 minutes.
- Stir in the rinsed navy, pinto, and northern beans.
- Incorporate the tomato sauce, water, brown sugar, yellow mustard, chili powder, kosher salt, and black pepper. Mix well.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Cook for 45-60 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
Oven Alternative
- Preheat your oven to 375°F (190°C). Cook bacon and onions in a skillet, then combine all ingredients in a bowl.
- Pour the mixture into a baking dish, cover tightly with foil, and bake for 1 hour.
Slow Cooker Alternative
- Prepare ingredients as for the oven method, then transfer to a slow cooker.
- Cook on high for 6-8 hours, or until the sauce has thickened and flavors have melded.
Notes
Serve at room temperature for up to 2 hours. For longer storage, cool completely and refrigerate in an airtight container for 3-4 days, or freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on medium-high heat.