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


Ingredient Checklist


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.

  • 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.


To make ahead: Refrigerate for up to 3 days.

Nutrition Facts

192 calories; total fat 4.3g 7% DV; saturated fat 0.3g; cholesterolmg; sodium 351mg 14% DV; potassium 376mg 11% DV; carbohydrates 32.3g 10% DV; fiber 6.7g 27% DV; sugar 11g; protein 6.8g 14% DV; exchange other carbs 2; vitamin a iu 109IU; vitamin c 2mg; folate 5mcg; calcium 92mg; iron 2mg; magnesium 62mg; added sugar 10g.