Baked beans have always been a favorite side during grilling season. Funny how some dishes are seasonal and family oriented (at least for me anyways). I grew up with doctored up Campbell’s baked beans out of a can – Mom’s were deliciously sweet and always great in addition to her potato salad. We often got together as a family on the weekend, either a Saturday or Sunday and Dad would grill hamburgers and some times steaks. Nothing fancy as we had to make room for the side dishes and dessert! The guys usually played golf at the country club and were pretty hungry by the time they finished 18 holes.
Realizing canned beans are not the best thing to eat, which I have known for some time, I finally ventured into a lower fat version I made in the slow cooker using dried navy beans. Darn good I must admit! Not like Mom’s but they will do, especially since they are healthier – she would like that.
Dried beans are always a better choice than a canned product. They are high in fiber and protein, low in fat, sugar and sodium. Plus they have many vitamins and minerals and are listed as one of the superfoods. I added all kinds of ingredients while trying to limit calories and fat as much as possible. First time I used a brown sugar substitute – Swerve! They cooked all day and I added a combination of slow-sodium chicken broth and bean water when needed. One cup of chicken broth did have 570 mg of sodium so I might try just using bean water next time.
Healthier Baked Beans Slow Cooked
- 1 lb. dried navy beans (I prefer to soak them overnight)
- onion, minced to taste (I like lots of onions)
- garlic cloves, minced to taste (here again I like lots of garlic)
- 1 (6 oz.) can of tomato paste
- olive oil, just enough to sweat the onions
- 2 tbsp. Grandma’s molasses
- 1/2 tsp. deli style mustard
- 1/2 tsp. Himalayan pink salt (add to taste)
- 1/2 tsp. paprika (could use smoked paprika – 1 tsp. = 1/2 tsp. liquid smoke) decied to use sweet paprika and liquid smoke instead – keep in mind smoked paprika can range in heat from mild to very hot
- 2 tsp. liquid smoke (add to taste)
- 3 tbsp. Swerve brown sugar substitute (add to taste)
- 2 tbsp. apple cider vinegar
- low-sodium chicken broth or the water the beans soaked in (I used a combination)
Drain the beans saving the water if desired – I decided to use 1 cup chicken broth and 1 cup bean water.
Sweat the onions in a little oil for about 5 minutes; stir in the minced garlic and cook another minute.
Combine the sauce ingredients and stir into the onion mixture. Add enough liquid to make a slightly thick sauce. Spray your slow cooker and transfer the sauce to it; stir in the drained beans. You could precook the beans after they have soaked but I decided to let my slow cooker do the work.
Cook your beans on high – it will take some time until they are soft and the sauce coats the beans nicely. Add chicken broth or bean water as needed. I probably used 2 cups…
I served these tasty beans with my favorite turkey burger! They also are delicious served along slow cooked ribs.
Recipe by cookingwithauntjuju.com
Judy, this is a great version of an American standard. I always make baked beans in my slow cooker because I don’t want to heat up the oven.
Thanks Bernadette – I grew up on them and feel good about switching to dried versus canned beans. I must have five different sized slow cookers I use for all kinds of recipes – great for entertaining and cooking in the hot months 🙂
Baked beans is one of those childhood dishes I will never get tired of eating. 😍🌿
I won’t either Gail and this healthier version wasn’t like Mom’s but much better for me 🙂
I’ll take it, because I like them so much.
Looks delicious! Most baked beans recipes are indeed too heavy on fat and sugar.
Sure, but my Mom’s were the best and they bring back so many good memories of family…
Looks good! I’ve never made beans sweet, but boy. They sure can be in Texas!
That’s why I switched from using canned baked beans (think Busch’s – which are all sweet) to using dried beans and limiting the sugar (I used a sugar substitute). They were good too!
Hi Judi, I also grew up eating baked beans made from canned beans. As a kid, I loved to eat cold baked beans straight from the fridge.
We recently had an American-style BBQ for our neighbors and I made classic Texas-style (with yellow mustard added) baked beans and boy did these Swedes love it. As I now must restrict my sugar intake, I’ve been using Sukrin as a sugar substitute. You’ve inspired me to make a sugar-free version of baked beans as Sukrin has a sugar free maple syrup as well as a brown sugar substitute.
Ron, so good to hear from you – I have wondered how you were doing. Until recently I have enjoyed baked beans in a can; as a kid, college, camping – you name it. Using dried beans allows one to be more creative and eat a healthier version. I bet your BBQ was enjoyed – I used a little mustard (deli style) but no ketchup or regular brown sugar. It was pretty good 🙂