Slow-Cooked Baked Beans with Bacon

Slow-Cooked Baked Beans with Bacon

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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

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Original recipe yields 12 servings
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  • 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)


  • 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

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