Low Sodium Cheesy Baked Beans
Elevate your comfort food game with these Low Sodium Cheesy Baked Beans, a guilt-free twist on a classic dish that's perfect for heart-healthy dining! Featuring tender navy beans simmered to perfection and layered with a smoky, tangy tomato blend enriched with apple cider vinegar, brown sugar, and a medley of spices like smoked paprika and mustard powder, this recipe delivers bold flavors with less salt. The crowning touch is a luscious layer of melty low sodium cheddar cheese baked to golden bubbly perfection, making every bite irresistibly creamy. With simple prep steps, wholesome ingredients, and the option to garnish with fresh parsley, these cheesy baked beans are the ideal side dish or a comforting meal centerpiece. Perfect for health-conscious foodies or anyone looking to enjoy robust flavors minus the sodium overload!
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Recipe Information
Ingredients
- 2 cups Dried navy beans
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 14.5 ounces Canned diced tomatoes, no salt added
- 2 tablespoons Tomato paste, no salt added
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Brown sugar
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Mustard powder
- 2 tablespoons Olive oil
- 1 cup Low sodium cheddar cheese, shredded
- 6 cups Water
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Rinse and sort the dried navy beans to remove any debris. Place them in a large bowl, cover with water, and soak overnight.
Drain and rinse the soaked beans. In a large cooking pot, add the beans and cover them with 6 cups of water. Bring to a boil, then reduce heat to low and let simmer for 60-70 minutes or until tender. Drain and set aside.
Preheat your oven to 350°F (175°C).
In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Stir in the diced tomatoes, tomato paste, apple cider vinegar, brown sugar, smoked paprika, ground black pepper, and mustard powder. Mix well and let the mixture simmer for 10 minutes, allowing the flavors to meld.
Add the cooked beans to the skillet and stir until they are well coated with the tomato mixture. Remove from heat.
Sprinkle the shredded low sodium cheddar cheese evenly over the top.
Transfer the skillet or Dutch oven to the preheated oven. Bake for 30-40 minutes or until the cheese is bubbly and golden brown.
Remove from the oven and let cool slightly before serving.
Garnish with fresh parsley if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 310.5 g | 113% | |
| Dietary Fiber | 72.1 g | 258% | |
| Total Sugars | 51.1 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1650 mg | 127% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 7372 mg | 157% | |
*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.
