Baked Beans

Summer BBQ season is here! While BBQ is reminiscent of steaks and other proteins sizzling on a grill, we can't forget about all the accompaniments and fixings that need to be served alongside our favorite dishes.

Baked Beans often get a bad rap for being loaded with sodium, but they don’t have to be!

Our Baked Beans start with dry beans that are rehydrated overnight. This keeps the beans firm and fresh, but feel free to substitute canned beans – rinsed and drained – if you’re short on time. Preparing our baked beans from scratch also means we get full control over how much sugar and salt goes into the recipe. Compared to the average canned baked beans, we’ll save you about 350 mg sodium per serving.

Baked Beans

Baked Beans get a bad rap for being loaded with sodium, but they don’t have to be! Our scratch-made recipe for Baked Beans will save you about 350 mg of sodium per serving without sacrificing any flavor. You’ll never go back to the canned version!

Serving size: ½ cup, Makes 6 servings

Ingredients

7 oz Navy Beans, Dry

1 ¼ tsp Vegetable Oil

2 ½ tsp Garlic, Chopped

¼ cup Yellow Onions, Chopped

1 ¼ qt Water

3 ½ tbsp. Dark Molasses

3 ½ tbsp. Brown Sugar, Dark

1/3 cup Ketchup

1 tbsp. Spicy Brown Mustard

1/8 tsp Salt

1/8 tsp Black Pepper

Instructions

1. Soak beans in water overnight. Drain beans and set aside.

2. Heat oil in a saucepan and sauté garlic and onions until browned.

3. Add water, molasses, sugar, ketchup, and mustard. Bring to a boil.

4. Add soaked beans and bring to a slow simmer.

5. Simmer beans for 4-5 hours, or until the beans are tender. It may be necessary to add more water from time to time to prevent burning and sticking.

6. Season with salt and pepper prior to serving.

Nutrition Info (per serving): 200 calories, 1.5 gm fat, 0 gm saturated fat, 190 mg sodium, 42 gm carbs, 21 gm sugar, 5 gm fiber, 8 gm protein

Pair this dish with our recipes for Spicy BBQ Chicken Breast and Vegan Dirty Rice. Stay tuned for more summer recipes coming soon.

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