In this quick and healthy baked bean recipe, we swap Chinese 5-spice powder and rice vinegar for traditional dry mustard and cider vinegar. Not only does this recipe have half the sugar and three-quarters of the sodium compared to a traditional recipe, it also requires a few hours' less cooking time, making these beans an easy side dish for grilled pork chops or chicken.

Source: EatingWell Magazine, July/August 2017


Recipe Summary

55 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add onion and bacon, if using; cook, stirring occasionally, until browned, 6 to 10 minutes.

  • Add beans, water, ketchup, honey, vinegar, 5-spice powder, salt and pepper. Bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until the beans are very tender and the liquid has thickened, about 30 minutes.


To make ahead: Refrigerate for up to 3 days.

Nutrition Facts

1/2 cup
198 calories; protein 6.7g; carbohydrates 34.5g; dietary fiber 6.7g; sugars 14.2g; fat 4.3g; saturated fat 0.3g; vitamin a iu 108.4IU; vitamin c 2mg; folate 4.9mcg; calcium 83.1mg; iron 1.9mg; magnesium 58.9mg; potassium 357mg; sodium 350.2mg; added sugar 13g.

1 starch, 1/2 other carbohydrate, 1 lean meat, 1 fat