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!
The problem with most baked bean recipes, or canned beans, is an overkill of sugar and sodium.
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!
- 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
- Preheat the oven to 300 degrees.
- In a large skillet heat oil over medium heat and add onions and celery. Cook for 8 minutes until translucent, then add garlic.
- Stir in tomatoes, water, maple syrup, vinegar, mustard, pepper sauce, and then salt and pepper to taste.
- Cover and cook for 20 minutes.
- Stir in beans and pour into a large baking dish.
- Bake for one hour. Add water if needed.
Amount Per Serving
Calories: 277, Weight Watchers PointsPlus 7
Total Fat: 5.03g
Total Carbs: 46.99g
Dietary Fiber: 12.81g
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.