These flavorful baked beans are the perfect addition to any barbecue meal.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
4 hrs 25 mins


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; protein 10.3g 21% DV; carbohydrates 30.4g 10% DV; exchange other carbs 2; dietary fiber 9.5g 38% DV; sugars 7.8g; fat 2.6g 4% DV; saturated fat 0.6g 3% DV; cholesterol 8.5mg 3% DV; vitamin a iu 112.6IU 2% DV; vitamin c 3.7mg 6% DV; folate 142.8mcg 36% DV; calcium 69.7mg 7% DV; iron 2.4mg 13% DV; magnesium 72mg 26% DV; potassium 541.8mg 15% DV; sodium 232.9mg 9% DV.