Healthy Baked Beans Food

HEALTHY BAKED BEANS (VEGAN)

HEALTHY BAKED BEANS (VEGAN) image

Healthy baked beans made with simple ingredients right in your Instant Pot or Slow Cooker. It's a no-fuss recipe, just throw the ingredients in and let the cooker do the work!

Provided by Julie | The Simple Veganista

Categories Side

Time 1h25m

Number Of Ingredients 16

Ingredients

1/4 cup water
1 medium onion, diced
2 teaspoons smoked paprika
1 teaspoon EACH garlic + onion powder
1 1b. dried small white beans (navy or great northern) (2 cups), rinsed and odd beans removed (not soaked)
4 cups low-sodium vegetable broth (or half water + broth)
1/3 cup pure maple syrup
1/4 cup tomato paste (use a 6oz. can for extra tomato flavor)
1/4 cup apple cider vinegar
2 tablespoons mustard (regular, dijon or whole grain)
1/2 teaspoon fresh ground pepper
2 bay leaves
1/2 - 1 teaspoon mineral salt, or to taste
Small jalapeno, seeds removed and diced (add a few seeds for extra heat)
Small green bell pepper, cored and diced
2 - 4 tablespoons unsulfured blackstrap molasses

Steps:

Press the SAUTE setting on your Instant Pot and add 1/4 cup water. When hot, add onion and saute for 4 minutes. Add the smoked paprika and garlic powder, cook for 1 minute, or until fragrant, stirring frequently.
Next add the beans, broth, tomato paste, maple syrup, apple cider vinegar, mustard, bay leaves, ground pepper and salt, gently stir until the tomato paste is dissolved completely and everything is well combined.
Attach the lid, and make sure the vent is in the SEALED position. Push the PRESSURE COOKER button, and manually set at HIGH for 75 minutes. When done, let the steam vent for 20 minutes. Move the vent to open, careful not to burn yourself as there may still be a little steam left. Remove lid and let cool a bit, add salt to taste. Remove bay leaves and taste for seasoning. Transfer beans to a serving dish.
Beans will thicken once cooled. If too thick, add 2 tablespoons of water at a time, mix well, and repeat until desired consistency.
In bottom of slow cooker, add the onion, beans, maple syrup, vinegar, 4 cups water/broth, tomato paste, smoked paprika, garlic powder, mustard, pepper, and bay leaves. Gently stir, until the tomato paste has broken up and dissolved.
Cook on HIGH for 8 - 10 hours. Check periodically, adding up to 1/2 cup more water as needed (I've used up to 1 + 1/2 cups for 8 hours). You will also want to check for doneness towards the end so the beans don't overcook. Add salt to taste.

Nutrition Facts : Calories 136 calories, Sugar 12.8 g, Sodium 219.1 mg, Fat 1.6 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 2.2 g, Protein 6.9 g, Cholesterol 0 mg

BAKED BEANS FROM SCRATCH

Baked Beans from Scratch image

Navy beans, molasses, and maple syrup combine to make this classic dish at home.

Provided by wkndyummychef

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 15h30m

Yield 10

Number Of Ingredients 11

Ingredients

1 cup dried navy beans
4 cups water
¼ cup ketchup
¼ cup maple syrup
2 tablespoons brown sugar
2 tablespoons molasses
1 teaspoon Worcestershire sauce
½ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon chili powder
1 small onion, chopped

Steps:

Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.
Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.

Nutrition Facts : Calories 121.8 calories, Carbohydrate 25.9 g, Fat 0.4 g, Fiber 5.2 g, Protein 4.8 g, Sodium 196.1 mg, Sugar 12.1 g

BAKED BEANS

Baked Beans image

Baked beans in Maine is an every Saturday night tradition. We have them along with potato salad or cole slaw, and hotdogs of some kind. We always have cornbread or biscuits, too. It is the best supper of the week for us. I have had this every week since I was a little girl--many, many years. I love them as much today as I did when I was little. This recipe uses four kinds of beans, but it can be made with just one kind if you choose and will be as good as if you used four. Until last year, I always did the proper thing and baked them in my brown bean pot in the oven (I have five pots--all sizes). This past year I tried the crockpot and it worked fine. I always make a double batch. You can freeze them. My husband likes beans and toast for breakfast on Sunday morning. It's all tradition, I guess. NOTE: If you are a vegetarian--omit the salt port and put a big chunk of butter in the pot.

Provided by Mimi in Maine

Categories One Dish Meal

Time 8h

Yield 8-9 cups

Number Of Ingredients 12

Ingredients

1/2 cup dried baby lima beans
1/2 cup dried yellow-eyed peas
1/2 cup dried kidney beans
1/2 cup dried white pea beans
1/2 lb salt pork, back
1 medium onion (whole)
1 teaspoon instant minced onion
1/2 cup dark brown sugar (packed well)
3 tablespoons molasses
1 teaspoon salt
1 teaspoon dry mustard
hot water

Steps:

Pick over the beans and wash in cold water; rinse.
Cover with cold water and let soak over night.
Drain.
In the morning, put in a pan and cover with water and parboil till the skins crack and roll up when you blow on them (30-35 minutes or so).
Place onion in the bottom of the bean pot and add the beans saving some of the bean juice to mix with the rest of the ingredients.
Mix the minced onion, sugar, molasses, salt, dry mustard, and some of the hot bean juice to make about 1 1/2 cups.
Pour this over the beans and gently mix.
If you need more juice, add more of the juice from the pan.
Scrape and slit the salt pork and put on top of the beans.
Put the cover on the beanpot and bake at 300 degrees for about 7 hours.
Add water if necessary to keep the beans covered.

Nutrition Facts : Calories 393, Fat 23.3, SaturatedFat 8.4, Cholesterol 24.4, Sodium 707.6, Carbohydrate 39.1, Fiber 6.7, Sugar 19.4, Protein 7.9

SIMPLE BAKED BEANS

Simple Baked Beans image

This recipe came from a bowling partner several years ago. It is by far the easiest and tastiest baked bean recipe I've ever used. It can easily be doubled or tripled to accommodate large gatherings. I find it handy because I usually have the ingredients on hand to throw it together.

Provided by Laudee

Categories Beans

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (29 ounce) can pork and beans
1/2 cup chopped white onion
1/2 cup chopped green pepper
1 cup diced raw bacon
1/2 cup catsup
1/2 cup brown sugar

Steps:

Place all ingredients together in roasting pan.
Bake, uncovered, in 325° oven, 1 1/2 to 2 hours.
Stir often.
This recipe can be made in a crockpot, as well.
Mix all ingredients together in crockpot, set temperature dial to low setting, cook 4-6 hours.
Stir occasionally.

Nutrition Facts : Calories 553.2, Fat 19.9, SaturatedFat 6.8, Cholesterol 40.5, Sodium 1592.4, Carbohydrate 83.3, Fiber 13.4, Sugar 34.8, Protein 17