Heart-Healthy Hearty Baked Beans with Ground Beef
Warm, savory, and packed with nourishing flavor, these **Heart-Healthy Hearty Baked Beans with Ground Beef** are the perfect balance of comfort food and wholesome cooking. Featuring extra-lean ground beef, two types of tender, protein-rich beans (cannellini and kidney), and a rich tomato-based sauce infused with molasses, Dijon mustard, and smoked paprika, this dish is brimming with both taste and nutrition. With just a hint of sweetness and a smoky depth, it’s an ideal option for those seeking a lower-sodium, health-conscious meal. A quick stovetop sauté of onions, red bell pepper, and garlic builds the foundation of flavor before the mixture bakes in the oven for a delectable, slow-cooked feel. Ready in just over an hour, this versatile recipe can star as a satisfying main course or a hearty, crowd-pleasing side dish. Garnish with fresh parsley for a pop of color and enjoy a dish the whole family will savor.
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Recipe Information
Ingredients
- 1 pound extra-lean ground beef (90% lean)
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic cloves, minced
- 15 ounces low-sodium canned cannellini beans, rinsed and drained
- 15 ounces low-sodium canned kidney beans, rinsed and drained
- 2 tablespoons tomato paste
- 15 ounces canned crushed tomatoes, no salt added
- 1 cup water
- 2 tablespoons molasses
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley for garnish
Instructions
Preheat your oven to 350°F (175°C).
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and red bell pepper, sauté until they are soft, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ground beef to the skillet and cook until it is browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the tomato paste and cook for 1 minute with the beef and vegetables.
Add the crushed tomatoes, water, molasses, apple cider vinegar, and Dijon mustard. Stir to mix well.
Incorporate the rinsed and drained cannellini and kidney beans into the mixture.
Season with smoked paprika, ground cumin, and black pepper, stirring well to blend all the flavors together.
Bring the mixture to a simmer, then cover the skillet or transfer the mixture to a suitable baking dish.
Place in the preheated oven and bake for 40 minutes, allowing the flavors to meld and the sauce to thicken.
Remove from the oven, let it slightly cool, and garnish with chopped fresh parsley before serving.
Serve hot as a main dish or as a hearty side.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 220.8 g | 80% | |
| Dietary Fiber | 55.0 g | 196% | |
| Total Sugars | 67.7 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 6507 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
