Whole30 Boston Baked Beans
Transform your favorite comfort food into a healthier dish with these Whole30 Boston Baked Beans, a deliciously smoky, sweet, and savory recipe that’s entirely compliant with Whole30 guidelines. Made with tender dry navy beans, sugar-free bacon, and a touch of natural sweetness from date syrup, this hearty dish is slow-cooked to perfection in a savory blend of tomato paste, apple cider vinegar, and Dijon mustard. The long, oven-baked cooking method allows the flavors to meld beautifully, creating a wholesome take on the New England classic without added sugars or processed ingredients. Perfect for meal prep or as a side dish for a cozy family dinner, these baked beans are both satisfying and guilt-free. Garnish with crispy, crumbled bacon and pair with your favorite Whole30 mains for a dish that’s as nourishing as it is flavorful! Keywords: Whole30, Boston baked beans, sugar-free, healthy comfort food, slow-cooked beans, navy beans, natural sweetener.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Dry navy beans
- 6 slices Bacon, sugar-free
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Tomato paste
- 4 cups Water
- 0.25 cup Date syrup
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard, compliant
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the navy beans under cold water and check for any debris or damaged beans. Soak the beans in water for at least 8 hours or overnight.
Drain and rinse the soaked beans. Set them aside.
In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel to drain. Chop when cool.
In the bacon drippings, sauté the diced onion over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the tomato paste, allowing it to cook with the onions and garlic for a couple of minutes.
Add the soaked beans, water, date syrup, apple cider vinegar, Dijon mustard, bay leaf, salt, and black pepper. Stir well to combine all ingredients.
Bring the mixture to a gentle boil. Cover the Dutch oven and transfer it to a preheated oven at 300°F (150°C).
Bake for 3.5 to 4 hours, checking occasionally and adding more water if the beans become too dry.
Remove the bay leaf before serving. Serve hot, garnished with the reserved crumbled bacon.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5191 mg | 226% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 74.1 g | 265% | |
| Total Sugars | 37.5 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 805 mg | 62% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 7627 mg | 162% | |
*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.
