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Curried Baked Beans

  • 25 m
  • 55 m
Carolyn Malcoun
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019