Curried Baked Beans

Curried Baked Beans

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From: EatingWell Magazine, July/August 2017

If you're a fan of classic baked beans, give this healthy recipe with curry powder, lime juice and molasses a whirl. These stovetop baked beans also have half the sugar and three-quarters of the sodium compared to a traditional recipe—and take a few hours' less cooking time. Serve with pistachio-crusted pork tenderloin or grilled fish.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 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 molasses
  • 1 tablespoon lime juice
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

Preparation

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  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, molasses, lime juice, curry 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 information

  • Serving size: ½ cup
  • Per serving: 195 calories; 4 g fat(0 g sat); 7 g fiber; 33 g carbohydrates; 7 g protein; 5 mcg folate; 0 mg cholesterol; 13 g sugars; 12 g added sugars; 109 IU vitamin A; 2 mg vitamin C; 103 mg calcium; 2 mg iron; 354 mg sodium; 511 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, ½ other carbohydrate, 1 lean meat, 1 fat

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