Baked Beans Recipe (Adapted from Lentil Sloppy Joes)

By Kathy C.

Baked Beans Recipe – Healthy & Homemade By Chocolate Covered Katie
"Goodbye canned beans. After trying this homemade baked beans recipe, it’s hard to imagine going back to canned. Bush’s is good and all, but it just doesn’t compare to the heightened flavor and superior texture of baked beans made from scratch. It’s much easier than you might think…

Ingredients

• 1/2 lb pinto or white beans, soaked overnight in water
• 1 can “no salt added” tomato sauce (15oz)
• 2 1/2 tbsp soy sauce or gluten-free soy sauce (45g)
• 1 3/4 cup water or vegetable broth (420g)
• 2 tbsp apple cider vinegar (30g)
• 2 tsp minced garlic (10g)
• 1 tbsp molasses (blackstrap or regular) (15g)
• 1/8 tsp pure stevia extract, or 4 tbsp brown sugar or coconut sugar
• 1/2 tsp salt
• 1 tbsp cumin powder
• 1 1/4 tsp chili powder
• 1/2 tsp onion powder

Details

Servings 7
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Crockpot baked beans:
Drain and rinse the beans. Lightly grease a crockpot (mine is 4 quarts), then add all ingredients. Cover with the lid, and cook on high 7 hours or until beans are soft.
Turning off the crockpot, but keeping the lid closed, let sit 1 hour. Serve immediately, or transfer to a container and refrigerate for up to 4 days. If reheating, add a little water (up to 1/2 cup for the entire recipe) and stir, then heat.
Yields about 3 1/2 cups.

Very low in saturated fat, no cholesterol, high in dietary fiber, high in iron, high in manganese, high in magnesium, high in potassium.If using blackstrap molasses, the recipe is a terrific source of iron.

Baked Beans calories and nutrition facts based on a standard 1/2-cup serving (7 servings in the recipe):
Calories 130; Fat 0.3g; Cholesterol 0mg; Sodium 518mg;
Carbs 25.3g; Fiber 6.5g; Sugars 5g; Protein 8.3g;
Vit A 4%; VitC 5%; Calcium 8%; Iron 19%