These flavorful baked beans are the perfect addition to any barbecue meal. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Rinse and drain beans. In a 4- to 5-quart oven-going Dutch oven, combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans and 8 cups water in Dutch oven. Cover and let soak overnight.) Drain and rinse beans.

  • Return beans to Dutch oven. Stir in 8 cups fresh water. Bring to boiling; reduce heat. Cover and simmer for 1 to 1-1/4 hours or until beans are tender, stirring occasionally. Drain beans, reserving liquid.

  • Preheat oven to 300 degrees F. In the same Dutch oven, combine turkey bacon, onion, celery, garlic and ginger; cook over medium heat until onion is tender, stirring occasionally. Add brown sugar; cook and stir until sugar is dissolved. Stir in ketchup, vinegar, dry mustard and pepper. Stir in drained beans and 1 cup of the reserved bean liquid. If desired, transfer mixture to a bean pot.

  • Bake, covered, about 2-1/4 hours or until desired consistency, stirring occasionally. If necessary, stir in additional reserved bean liquid.


Tip: If using a sugar substitute, choose from Sweet 'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 3 tablespoons brown sugar. Nutrition Per Serving with Substitute: same as below, except 168 calories, 27 g carbohydrate, 232 mg sodium.

Nutrition Facts

181 calories; 2.6 g total fat; 0.6 g saturated fat; 9 mg cholesterol; 233 mg sodium. 542 mg potassium; 30.4 g carbohydrates; 9.5 g fiber; 8 g sugar; 10.3 g protein; 113 IU vitamin a iu; 4 mg vitamin c; 143 mcg folate; 70 mg calcium; 2 mg iron; 72 mg magnesium;