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New England Baked Beans
“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.”
3 tablespoons canola oil
1 large onion, finely chopped
4 slices bacon, chopped (optional)
3 (15 ounce) cans low-sodium navy or great northern beans, rinsed
1½ cups water
¾ cup ketchup
⅓ cup pure maple syrup
1 tablespoon cider vinegar
1 teaspoon dry mustard
½ teaspoon salt
½ teaspoon ground pepper
1Heat oil in a large saucepan over medium-high heat. Add onion and bacon, if using; cook, stirring occasionally, until browned, 6 to 10 minutes.
2Add 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.