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Navy beans are slowly baked to perfection in this peanut butter-seasoned rendition of southern-style beans. For added taste, top with crisp crumbled bacon.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

25 mins
9 hrs 55 mins


Ingredient Checklist


Instructions Checklist
  • Rinse beans. Combine beans and 8 cups water in a 4-quart pot. Cover and let soak in a cool place for 6 to 8 hours or overnight. (Or bring the bean mixture to boiling; reduce heat. Simmer for 2 minutes. Remove from the heat. Cover and let stand for 1 hour.) Rinse and drain the beans.

  • Cook onion and garlic in hot oil in the same pot until tender, stirring occasionally.

  • Add the beans, chicken broth, and the remaining 3 cups water. Bring to boiling; reduce heat. Cover and simmer over low heat for 1 to 1 1/2 hours or until the beans are tender, stirring occasionally. Drain the beans, reserving the cooking liquid.

  • Meanwhile, preheat oven to 300 degrees F. Return the drained beans to the pot. Stir in 2 cups of the reserved cooking liquid, the molasses, ketchup, peanut butter, brown sugar, mustard, and Worcestershire sauce.

  • Bake, covered, for about 2 1/2 hours or until desired consistency, stirring occasionally.


Tip: If using a sugar substitute, we recommend Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: same as below, except 203 cal., 251 mg sodium, 33 g carbo. Exchanges: 2 starch. Carb choices: 2.

Nutrition Facts

211 calories; protein 11g; carbohydrates 36g; dietary fiber 10g; fat 4g; saturated fat 1g; sodium 252mg.