If you're a fan of slow-cooked oven-baked beans, give this quick, healthy stovetop recipe a whirl. We slashed more than half the sugar and three-quarters of the sodium--and a few hours of cooking time--as compared to a traditional recipe. Source: EatingWell Magazine, July/August 2017

Carolyn Malcoun
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Ingredients

Directions

  • Heat oil in a large saucepan over medium-high heat. Add onion and bacon, if using; cook, stirring occasionally, until browned, 6 to 10 minutes.

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  • Add beans, water, ketchup, maple syrup, vinegar, mustard, salt and pepper. Bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until the beans are very tender and the liquid has thickened, about 30 minutes.

Tips

To make ahead: Refrigerate for up to 3 days.

Nutrition Facts

192 calories; 4.3 g total fat; 0.3 g saturated fat; 351 mg sodium. 376 mg potassium; 32.3 g carbohydrates; 6.7 g fiber; 11 g sugar; 6.8 g protein; 109 IU vitamin a iu; 2 mg vitamin c; 5 mcg folate; 92 mg calcium; 2 mg iron; 62 mg magnesium; 10 g added sugar;