Baked Navy Beans

Baked Navy Beans

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From: Diabetic Living Magazine

Navy beans are slowly baked to perfection in this peanut butter-seasoned rendition of southern-style beans. For added taste, top with crisp crumbled bacon.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 pound dry navy beans
  • 11 cups water, divided
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 2 cloves garlic, minced
  • 2 (14 ounce) cans reduced-sodium chicken broth
  • ¼ cup molasses
  • ¼ cup ketchup
  • 3 tablespoons peanut butter
  • 2 tablespoons packed brown sugar (see Tip)
  • 1 tablespoon yellow mustard
  • 1 teaspoon Worcestershire sauce

Preparation

  • Prep

  • Ready In

  1. Rinse beans. Combine beans and 8 cups water in a 4-quart pot. Cover and let soak in a cool place for 6 to 8 hours or overnight. (Or bring the bean mixture to boiling; reduce heat. Simmer for 2 minutes. Remove from the heat. Cover and let stand for 1 hour.) Rinse and drain the beans.
  2. Cook onion and garlic in hot oil in the same pot until tender, stirring occasionally.
  3. Add the beans, chicken broth, and the remaining 3 cups water. Bring to boiling; reduce heat. Cover and simmer over low heat for 1 to 1½ hours or until the beans are tender, stirring occasionally. Drain the beans, reserving the cooking liquid.
  4. Meanwhile, preheat oven to 300°F. Return the drained beans to the pot. Stir in 2 cups of the reserved cooking liquid, the molasses, ketchup, peanut butter, brown sugar, mustard, and Worcestershire sauce.
  5. Bake, covered, for about 2½ hours or until desired consistency, stirring occasionally.
  • Tip: If using a sugar substitute, we recommend Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: same as below, except 203 cal., 251 mg sodium, 33 g carbo. Exchanges: 2 starch. Carb choices: 2.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 211 calories; 4 g fat(1 g sat); 10 g fiber; 36 g carbohydrates; 11 g protein; 252 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 1 lean protein

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