Naturally Sweetened Baked Beans Recipe
This baked beans recipe from Alison Needham is nearly as easy as jazzed-up canned baked beans but is refined sugar-free and totally delicious thanks to the addition of California Prune BBQ Sauce.
Ingredients
- 3 slices thick-cut bacon cut into slivers
- 1 medium onion diced, about 1 cup
- 3 medium cloves of garlic minced
- 2 TBSP tomato paste
- 1 cup California Prune BBQ Sauce
- 2 TBSP apple cider vinegar
- 2 TBSP maple syrup
- 1 TBSP dijon mustard
- 1 TBSP smoked paprika
- 1 tsp ground cinnamon
- ½ tsp each salt and pepper or to taste
- 3 cans of navy beans drained and rinsed (15 ounce/425g cans)
- ½ cup of broth or water
Instructions
- Preheat the oven to 350F degrees (180C). Heat a 9-10 inch (22cm) cast iron skillet over medium heat. Add the bacon and cook, stirring often, until the bacon is crisp and the fat is rendered. About 8 minutes. Using a slotted spoon, remove the bacon and drain on paper towels. Pour out all but 2 tablespoons of the rendered fat and return the pan to the heat.
- Add the onion and garlic to the pan, and saute, stirring often, until the onions are translucent and turning golden brown, about 5 minutes. Stir in the tomato paste and cook for 2 minutes more. Add the California Prune BBQ Sauce, apple cider vinegar, maple syrup, dijon mustard, smoked paprika, cinnamon, salt and pepper, and broth. Whisk well to combine. Fold in the navy beans until completely coated with the mixture.
- Bake in the preheated oven for 45 minutes, or until it’s bubbling around the edges. Add the reserved bacon to the top and bake for 10 minutes more. Garnish with chopped parsley, if desired, and serve immediately.
Notes
Keep any leftovers in an airtight container.