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.

Carolyn Malcoun
Source: EatingWell Magazine, July/August 2017

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Recipe Summary

active:
25 mins
total:
55 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 6.8g 14% DV; carbohydrates 32.3g 10% DV; dietary fiber 6.7g 27% DV; sugars 11.4g; fat 4.3g 7% DV; saturated fat 0.3g 2% DV; cholesterol 0mg; vitamin a iu 108.5IU 2% DV; vitamin c 2mg 3% DV; folate 5mcg 1% DV; calcium 91.7mg 9% DV; iron 1.8mg 10% DV; magnesium 61.8mg 22% DV; potassium 376.3mg 11% DV; sodium 351.2mg 14% DV; added sugar 10g.
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