Low Sugar Baked Beans

Pork and beans – a classic combination, right?

There’s something about a juicy forkful of pork smothered in creamy baked beans that seems to make people happy – especially me!

Balsamic Glazed Pork Chops with Beans

Balsamic Glazed Pork Chops with Beans

The problem with most baked bean recipes, or canned beans, is an overkill of sugar and sodium.

Baked Beans

Baked Beans

You won’t miss the cloying sweetness of too much sugar, and your blood pressure will be happy with the missing salt, because these baked beans adapted from Yummly.com use maple syrup to add that sweetness we love.

Give this easy recipe a try, and you’ll be cooking happy!

Sugar Free Baked Beans and Pork Recipe
  • 2 tablespoons extra virgin olive oil
  • 1 ½ cups onion, chopped
  • ⅔ cup celery, chopped
  • 2 cloves garlic, minced
  • 15 ounces petite diced tomatoes
  • 1 cup water
  • ¼ cup maple syrup
  • ¼ cup cider vinegar
  • 2 tablespoons spicy brown mustard
  • ½ tablespoon Worcestershire sauce
  • 1 dash hot pepper sauce
  • 4 ½ cups dried navy beans, cooked and drained
  1. Preheat the oven to 300 degrees.
  2. In a large skillet heat oil over medium heat and add onions and celery. Cook for 8 minutes until translucent, then add garlic.
  3. Stir in tomatoes, water, maple syrup, vinegar, mustard, pepper sauce, and then salt and pepper to taste.
  4. Cover and cook for 20 minutes.
  5. Stir in beans and pour into a large baking dish.
  6. Bake for one hour. Add water if needed.
Nutrition Information
Serving size: 6

Amount Per Serving
Calories: 277, Weight Watchers PointsPlus 7
Total Fat: 5.03g
Cholesterol: —
Sodium: 130mg
Total Carbs: 46.99g
Dietary Fiber: 12.81g
Sugars: 11.71g
Protein: 12.57g

Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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Thank you for sharing!



  1. says

    I love that you used maple syrup on the beans. Nice looking platter with those pork on bed of beans. That is what would call Pork(s) and Beans in plural form :). That looks delicious, Kristi!

    ~ ray ~

  2. says

    Ah ha! I was wondering where the bean recipe was when you posted the pork. I’ll admit it, I love brown sugar in my beans. But I really like the way that you used maple syrup to give it a touch of sweetness with all of the other vegetables.

  3. Harvey says

    I followed the recipe for the baked beans to a tee. Not even close to what is usually thought of as baked beans. I like the idea of using maple syrup although it is still sugar and low sodium and the overall health aspect. I even used “no salt added’ diced tomatoes. However, it is a pretty bland but healthy dish overall. Throw in a ham bone, a little more water, and bingo you would be close to having ham and bean soup!

    • says

      Hi Harvey, I’m sorry you didn’t enjoy the recipe, but I’ll happily give your suggestions a try the next time I make this dish. Who doesn’t love a ham bone!

  4. Janet says

    Wow! This recipe looks fantastic. I’m going to try it. Just for the record, have you ever tried organic Blue Agave Nectar in place of sugar? It has a lower glycemic index than maple syrup & the taste & consistency is very similar. You can buy a double pack at Costco very inexpensively. The maple syrup sounds great for this recipe, though — just thought I’d throw that out there. I use Agave for everything. Used to be very hard to find. Also — using a new fangled, non scary pressure cooker to cook the beans, instead of canned, makes all the difference. I love your recipes! Thank you!

    • says

      Hi Janet – terrific suggestions. I do have Agave here at home and I use it off and on. I just depends on the recipe. The brand I have is Madhave that I purchased at PCC Natural Markets. I’ll bet I pay way to much for it. I’ll be sure to check out Costco. I go there once a month for their frozen seafood. I’m with you when it comes to buying dried beans as opposed to canned. I’ve recently learned that it’s not hard at all to soak them overnight and boil a bunch. Then I freeze them in serving sized containers. Works great, and once I learned about the BPA, not to mention tons of sodium in the canned version, I’ve changed my ways. I’ll have to check out the non-scary pressure cooker. I remember my mom’s and it was totally scary. Thank you so much for visiting. Anytime you want to talk food – I love it! Have a terrific rest of your week. ~Kristi

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