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Five-Spice Baked Beans

  • 25 m
  • 55 m
Carolyn Malcoun
“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.”


    • 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 honey
    • 1 tablespoon rice vinegar
    • 1 teaspoon Chinese five-spice powder
    • ½ teaspoon salt
    • ½ teaspoon ground pepper


  • 1 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.
  • 2 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.
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