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Slow-Cooked Baked Beans with Bacon
2 h 55 m
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.”
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)
1Lightly 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.
2Cover 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.