Low Sodium Boston Baked Beans
Elevate your mealtime with these hearty and flavorful Low Sodium Boston Baked Beans—a healthier twist on the New England classic. Perfect for those monitoring their sodium intake, this recipe combines tender navy beans, rich unsulfured molasses, sweet dark brown sugar, and smoky low sodium bacon to create a comfort food favorite with all the traditional depth and sweetness. Slow baked to perfection, these beans develop a thick, caramelized sauce infused with tangy cider vinegar, aromatic mustard powder, and a gentle kick of garlic and black pepper. Ready as a nutritious side dish or a standalone meal, these baked beans pair wonderfully with crusty bread for a wholesome treat. With easy preparation and a long, low simmer that locks in flavor, this dish is a savory masterpiece designed to satisfy and delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups dried navy beans
- 6 cups water
- 1 large onion
- 0.25 cup unsulfured molasses
- 0.25 cup dark brown sugar
- 4 slices low sodium bacon
- 2 cups unsalted chicken broth
- 1 tablespoon cider vinegar
- 2 teaspoons mustard powder
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
Instructions
Rinse the dried navy beans under cold water. Place them in a large pot with 6 cups of water. Bring to a boil, then remove from heat, cover, and let it sit for 1 hour.
Drain and rinse the beans. Return them to the pot with fresh water, covering beans by about one inch. Bring to a boil, then reduce the heat to a simmer and cook for 60 minutes until tender, not mushy.
Preheat your oven to 300°F (150°C).
Dice the large onion and set aside.
Chop the low sodium bacon into small pieces and cook in a skillet over medium heat until slightly crispy. Remove from heat and drain on paper towels.
In a large oven-safe pot or Dutch oven, combine the drained beans, cooked bacon, diced onion, molasses, dark brown sugar, low sodium chicken broth, cider vinegar, mustard powder, ground black pepper, and garlic powder.
Stir the mixture well to ensure the beans are thoroughly coated and submerged in liquid.
Place the pot, covered, in the preheated oven and bake for 4 to 5 hours, stirring occasionally until the beans are tender and the sauce is thick and caramelized.
Taste the beans for seasoning, and adjust by adding black pepper if necessary.
Serve hot as a side dish or as a main course with crusty bread.
Nutrition Facts
Calories |
2029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 376.4 g | 137% | |
| Dietary Fiber | 65.8 g | 235% | |
| Total Sugars | 117.9 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 957 mg | 74% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 7193 mg | 153% | |
*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.
