Recipe Image

Heartland Baked Beans

  • 25 m
  • 4 h 25 m
Diabetic Living Magazine
“These flavorful baked beans are the perfect addition to any barbecue meal.”

Ingredients

    • 1 pound dry navy beans or Great Northern beans (2- ⅓ cups)
    • 4 ounces turkey bacon, chopped
    • ¾ cup chopped onion
    • ½ cup chopped celery
    • 2 cloves garlic, minced
    • 1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
    • 3 tablespoons 3 tablespoons packed brown sugar or brown sugar substitute equivalent to 3 tablespoons brown sugar (see Tip)
    • ½ cup ketchup
    • 2 tablespoons cider vinegar
    • 1 teaspoon dry mustard
    • ¼ teaspoon black pepper

Directions

  • 1 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.
  • 2 Return beans to Dutch oven. Stir in 8 cups fresh water. Bring to boiling; reduce heat. Cover and simmer for 1 to 1- ¼ hours or until beans are tender, stirring occasionally. Drain beans, reserving liquid.
  • 3 Preheat oven to 300°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.
  • 4 Bake, covered, about 2- ¼ 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.
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