In this quick and healthy baked bean recipe, we swap Chinese 5-spice powder and rice vinegar for traditional dry mustard and cider vinegar. Not only does this recipe have half the sugar and three-quarters of the sodium compared to a traditional recipe, it also requires a few hours' less cooking time, making these beans an easy side dish for grilled pork chops or chicken.

Carolyn Malcoun
Source: EatingWell Magazine, July/August 2017

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Recipe Summary

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, honey, vinegar, 5-spice powder, 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

198 calories; protein 6.7g 14% DV; carbohydrates 34.5g 11% DV; exchange other carbs 2.5; dietary fiber 6.7g 27% DV; sugars 14.2g; fat 4.3g 7% DV; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 108.4IU 2% DV; vitamin c 2mg 3% DV; folate 4.9mcg 1% DV; calcium 83.1mg 8% DV; iron 1.9mg 11% DV; magnesium 58.9mg 21% DV; potassium 357mg 10% DV; sodium 350.2mg 14% DV; added sugar 13g.