Slow-Cooked Baked Beans with Bacon

Slow-Cooked Baked Beans with Bacon

0 Reviews
From: Diabetic Living Magazine

It's easy to purchase baked beans in a can, but making your own in the slow cooker results in a rich and deliciously flavored side dish that you'll feel better about serving to guests.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3 (15 ounce) cans no-salt-added navy beans, drained and rinsed
  • 1 cup chopped onion (1 large)
  • ½ cup finely chopped celery
  • ½ cup packed brown sugar (see Tip)
  • ½ cup reduced-sodium tomato juice
  • ½ cup no-salt-added tomato sauce
  • ½ cup reduced-sugar ketchup
  • 4 slices lower-sodium less-fat bacon, chopped, plus additional for garnish
  • 1 tablespoon cider vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon dry mustard
  • ⅛ teaspoon salt
  • Sliced scallion (optional)

Preparation

  • Prep

  • Ready In

  1. Lightly coat a 3½- or 4-quart slow cooker with cooking spray. Combine the beans, onion, celery, brown sugar, tomato juice, tomato sauce, ketchup, the 4 slices of chopped bacon, vinegar, garlic, dry mustard, and salt in the prepared cooker. Stir to combine.
  2. Cover and cook on Low for 5 to 6 hours or on High for 2½ to 3 hours. If desired, serve topped with sliced scallion and additional bacon.
  • Equipment: 3½- or 4-quart slow cooker
  • Tip: If using a sugar substitute, we recommend Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to ½ cup brown sugar. Nutrition Per Serving with Substitute: same as below except 141 calories, 23 g carbohydrate, 6 g total sugar, 188 mg sodium.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 143 calories; 2 g fat(1 g sat); 6 g fiber; 24 g carbohydrates; 6 g protein; 5 mcg folate; 2 mg cholesterol; 8 g sugars; 167 IU vitamin A; 4 mg vitamin C; 72 mg calcium; 1 mg iron; 189 mg sodium; 339 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fat, ½ other carbohydrate, ½ vegetable

Reviews 0