Low Sodium Classic Baked Beans
Savor the comforting flavors of "Low Sodium Classic Baked Beans," a heart-healthy twist on a timeless favorite. Made with tender dried navy beans, sweet unsulphured molasses, a touch of maple syrup, and a hint of smoky depth from liquid smoke and smoked paprika, this recipe delivers rich, slow-cooked flavor without the excess salt. The addition of apple cider vinegar and mustard powder brings a delightful tang, while the long oven bake ensures a thick, caramelized sauce that clings to every bean. Perfect for BBQs, potlucks, or as a wholesome side dish, this easy-to-make recipe is low in sodium but big on taste, making it an ideal choice for those seeking a healthier comfort food option. Serve it alongside grilled mains or enjoy it as a hearty standalone dish—your taste buds will thank you!
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 8 cups water
- 1 large onion
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1/3 cup unsulphured molasses
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon liquid smoke
- 1 unit bay leaf
Instructions
Rinse the navy beans thoroughly under cold water and sort through to remove any debris or damaged beans.
Place the beans in a large bowl, cover them with water, and leave them to soak overnight, or at least 8 hours.
Drain and rinse the soaked beans, then transfer them to a large pot with 8 cups of fresh water. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer the beans for about 1 to 1.5 hours, or until they are tender but not mushy. Drain and reserve the cooking liquid.
Preheat your oven to 300°F (150°C).
While the beans are cooking, finely chop the onion and mince the garlic.
In a large oven-safe pot or Dutch oven, combine the cooked beans with chopped onion, garlic, tomato paste, molasses, maple syrup, apple cider vinegar, mustard powder, smoked paprika, black pepper, liquid smoke, and bay leaf.
Add 1.5 cups of the reserved bean cooking liquid to the pot with the bean mixture. Stir well to combine all ingredients.
Cover the pot with its lid and place it in the preheated oven.
Bake the beans for 4.5 to 5 hours, stirring occasionally and checking the liquid level in the pot. Add more reserved cooking liquid if necessary to keep the beans just submerged.
When the beans are tender and coated with a thick sauce, remove the pot from the oven. Remove the bay leaf before serving.
Let the beans sit for about 10 minutes before serving to enhance the flavors.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 394.7 g | 144% | |
| Dietary Fiber | 75.5 g | 270% | |
| Total Sugars | 106.1 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1046 mg | 80% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 8363 mg | 178% | |
*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.
