Low Sodium Baked Beans in Tomato Sauce
Savor the heartwarming flavor of homemade **Low Sodium Baked Beans in Tomato Sauce**, a healthier twist on a classic comfort food. Packed with tender navy beans simmered in a rich blend of no-salt-added diced tomatoes, molasses, and fragrant spices like smoked paprika and dry mustard, this recipe delivers robust taste without excess sodium. Sweetened naturally with apple juice and balanced with apple cider vinegar, the sauce is slow-cooked to perfection for deep, caramelized flavors. Perfect as a side dish or a hearty main course, these baked beans are a wholesome addition to any meal, pairing beautifully with cornbread or steamed vegetables. With minimal prep time and the magic of oven-baking, this dish is a crowd-pleaser that's both nutritious and convenient.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 14.5 ounces canned no salt added diced tomatoes
- 1.5 cups unsweetened apple juice
- 3 tablespoons apple cider vinegar
- 2 tablespoons molasses
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 4 cups water
- 1 tablespoon olive oil
Instructions
Rinse the navy beans thoroughly under cold water. Place them in a large pot with 4 cups of water. Bring to a boil, then remove from heat and let soak for 1 hour.
Drain and rinse the beans after soaking. Set them aside.
Preheat your oven to 300°F (150°C).
In a large Dutch oven or oven-safe pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add the tomato paste to the pot and cook for 2 minutes, stirring constantly to enhance its flavor.
Stir in the diced tomatoes, apple juice, apple cider vinegar, molasses, dry mustard, smoked paprika, and black pepper. Mix well.
Add the soaked and drained beans to the pot. Stir to combine all ingredients thoroughly.
Bring the mixture to a simmer, then cover the pot with a lid.
Transfer the pot to the preheated oven and bake for approximately 2.5 to 3 hours, or until the beans are tender and the sauce has thickened.
Check the beans occasionally and add a little water if the mixture becomes too thick.
Once done, remove from the oven and let it cool slightly before serving.
Serve as a side dish or as a hearty main course alongside cornbread or steamed vegetables.
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 393.2 g | 143% | |
| Dietary Fiber | 81.8 g | 292% | |
| Total Sugars | 98.5 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 994 mg | 76% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 8885 mg | 189% | |
*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.
