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. 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, 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.


To make ahead: Refrigerate for up to 3 days.

Nutrition Facts

198 calories; 4.3 g total fat; 0.3 g saturated fat; 350 mg sodium. 357 mg potassium; 34.5 g carbohydrates; 6.7 g fiber; 14 g sugar; 6.7 g protein; 108 IU vitamin a iu; 2 mg vitamin c; 5 mcg folate; 83 mg calcium; 2 mg iron; 59 mg magnesium; 13 g added sugar;