Low Sodium Homemade Baked Beans
Indulge in the comforting, smoky-sweet flavor of **Low Sodium Homemade Baked Beans**, a healthier twist on the classic, perfect for those looking to reduce their sodium intake without sacrificing taste. Featuring tender navy beans simmered and baked to perfection in a rich sauce made with tomato paste, honey, apple cider vinegar, and a medley of warm spices like smoked paprika, garlic powder, and mustard powder, this dish delivers deep, savory-sweet flavors in every bite. With a prep time of just 15 minutes and a slow-bake method in the oven, the recipe ensures the beans soak up all the goodness while keeping them irresistibly moist. Ideal as a low-sodium side dish for barbecues, potlucks, or cozy dinners, this crowd-pleaser is both wholesome and satisfying. Plus, it’s entirely made from pantry staples and stores beautifully for up to five days, making it a convenient and delicious choice for meal prep.
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Recipe Information
Ingredients
- 2 cups navy beans
- 6 cups water
- 2 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 tablespoon brown sugar
- 3 tablespoons tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon mustard powder
- 1 whole bay leaf
Instructions
Rinse the navy beans under cold water and inspect them for any small stones or debris.
In a large pot, combine the beans with 6 cups of water and bring to a boil over high heat. Boil for 2 minutes.
Remove the pot from heat, cover, and let the beans soak for 1 hour.
Drain the beans and rinse them again under cold water. Return the beans to the pot.
Add 4 cups of fresh water to the pot with the beans and bring to a boil.
Reduce the heat to low and simmer, covered, for about 1 to 1 1/2 hours or until the beans are tender but not mushy.
Preheat the oven to 300°F (150°C).
In a small bowl, whisk together the apple cider vinegar, honey, brown sugar, and tomato paste.
Stir in the onion powder, garlic powder, smoked paprika, black pepper, and mustard powder until combined.
Drain the cooked beans, reserving 1 cup of the cooking liquid.
Combine the cooked beans, the reserved cooking liquid, the vinegar mixture, and a bay leaf in a 3-quart oven-safe baking dish.
Cover the dish with a lid or aluminum foil and bake in the preheated oven for 2 1/2 to 3 hours, stirring occasionally, until the beans are tender and the sauce thickens.
Add water if necessary to keep the beans moist.
Remove the bay leaf before serving. Serve warm as a side dish or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 66.9 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2114 mg | 45% | |
*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.
