Savory, smoky and just sweet enough, these healthy baked beans are made from dried beans, naturally sweetened with honey and contain a fraction of the sugar that you would find in most versions (including canned). Versatile, flavorful and easy, this recipe can be cooked on the stovetop, in the oven or the crockpot.
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If summer was a meal, for me, it would be barbecued burgers, potato salad and baked beans.
While I'm not opposed to canned baked beans from time to time, once you've made your own, and discovered how delicious they can be and how incredibly easy they are, it can be hard to turn back!
Made without ketchup (for the same reason this egg salad is made without mayo- I'm just not a fan), and full of protein, iron and fiber from the beans, this recipe is made with wholesome ingredients that you likely have in your pantry now.
And while they are a classic side for a cookout, they are also great alongside breakfast, on bread for open faced sandwiches and more.
The Ingredients
- Dry White Beans- I typically use navy beans but great northern beans will work as well.
- If you are making this recipe in the slow cooker, you cannot use canellini beans (white kidney) as the slow cooker may not get hot enough to break down the lectins. See this slow cooker white beans post for more information on how to safely cook those beans.
- Canned Beans- If you'd prefer to use canned beans to make the recipe even quicker, rinse them well and mix with the ingredients and then cook. Use 3 cans, reduce the water to 1 cup and reduce the cooking time (it will take about half as long).
- Water- For extra flavor, you can use vegetable or chicken broth. If using canned beans, reduce the water to 1 cup then add additional throughout cooking if needed to reach your desired consistency.
- Yellow Onion- White onion or even red can be used if needed.
- Garlic Powder- If you prefer, you can use 1 fresh cloves minced instead.
- Tomato Paste
- Apple Cider Vinegar- Balsamic or red wine vinegar can be used if needed.
- Honey- Maple syrup can be used instead and will make the recipe vegan.
- Unsulphured Molasses- If you prefer to make these beans refined sugar free, you can replace the molasses with additional honey.
- This recipe is best with light (aka sweet) or dark (aka robust) molasses. I don't recommend using blackstrap as the flavor is a bit too strong.
- Sea Salt- Table or kosher salt will work as well.
- Paprika- I typically use regular paprika but smoked paprika can be used for a bit of extra flavor.
- Dry Mustard- If needed, you can substitute with 1 tablespoon of Dijon mustard instead.
- Cumin- Adds a touch of earthy flavor to the beans.
- Black Pepper
- Cayenne Pepper-As written, the beans don't taste overly spicy, but this can be left out if you'd prefer.
The Method
1. Soak Beans. Rinse and sort the beans to remove any debris.
Place beans in a large bowl (enough room for them to nearly double in size) and cover with water. The water should be at least a couple of inches above the top of the beans. Cover and allow to soak for a minimum of 6 hours or overnight.
If you're soaking them for less than 8 hours, you can keep them at room temperature but any longer, you should refrigerate them.
Drain the beans and rinse well.
2. Mix. In a medium bowl, mix together all of the ingredients except for the beans and water. Add the beans to the pot you are planning to cook them in and stir in the tomato paste/spice mixture as well as the water.
3. Cook. These "baked" beans can be made in the oven, on the stove or in the slow cooker. No matter what method you use, the beans are done when they are tender and the sauce is thickened and slightly caramelized.
- Stovetop- Use a large, heavy-bottomed pot to bake the beans. Cook over medium low heat for about 1-1.5 hours, stirring every 15 minutes and adding water as needed.
- Slow Cooker- Mix the beans together in a slow cooker and cook on high for 4-5 hours, stirring every two hours and adding water as needed.
- Oven- Use a large roaster to bake the beans. Bake at 375 F for 3-4 hours until tender, stirring every 45 minutes and adding water as needed.
4. Serve.
Leftovers and Storage
To Store: Store leftover baked beans in an airtight container in the refrigerator for up to 4 days.
To Freeze: Leftover beans can be frozen for up to 3 months.
To Reheat: Heat beans in the microwave or on the stovetop over medium heat with a splash of water until warmed through.
Make it Your Own
- Use Canned Beans- If you'd like to make this recipe quicker, you can use canned beans that have been drained and rinsed instead. Reduce the water in the recipe to 1 cup, use 3 cans of beans (about 4.5 cups) and reduce the cooking time (about in half).
- Use a Combination of Beans- While I don't recommend using a combination of beans if you are cooking them from dry as they cook a bit differently, if you are using canned beans, you can use 1 can each of Great Northern, Pinto and Kidney beans.
- Add Bacon- If you prefer bacon in your low sugar baked beans, cook and crumble 6 strips (about 1 and ½ cups) and add it to the recipe at the same time as the tomato paste mixture.
- Maple Baked Beans- Use maple syrup in place of the honey and molasses.
- Add Some Heat- Include one finely chopped jalapeño.
Serving Ideas
There are so many delicious ways to enjoy these baked beans with less sugar! Try them with:
- Pulled Pork: As a side with some slaw and fries, too.
- Burgers: Along with potato salad and lemonade.
- Grilled Meats: Such as grilled chicken or ribs along with some cornbread.
- On a Sandwich: Add them to a grilled cheese for a beans on toast inspired sandwich.
- Baked Potato: Use them as a topping for a baked potato (or stuffed sweet potato).
- Breakfast: Enjoy a British-inspired breakfast by serving them on toast.
Tips and Notes
- Soak your Beans- While I'm all about ease (and often cook white beans and black beans without a pre-soak), I highly recommend soaking the beans first. Otherwise, the cooking time may be overly extended and end up thickening the sauce too much.
- Stir- And speaking of thick sauce, be sure to stir a few times throughout. The edges tend to caramelize quicker and so you want to incorporate that flavor throughout.
- Don't Overcook- No one wants mushy beans (make hummus if you want a paste!). Cook the beans until they are tender but still hold their shape.
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Recipe Card
From Scratch Baked Beans with Less Sugar
Ingredients
- 2 cups dried white navy beans
- 3 cups water
- 1 yellow onion diced
- 3 oz tomato paste
- 3 tablespoon apple cider vinegar
- 2 tablespoon honey
- 1 tablespoon molasses
- 1.5 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon dry mustard
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ⅛ teaspoon cayenne
Instructions
- Rinse and sort the beans to remove any debris then place beans in a large bowl (enough room for them to nearly double in size) and cover with water. The water should be at least a couple of inches above the top of the beans. Cover and allow to soak for a minimum of 6 hours or overnight. If you're soaking them for less than 8 hours, you can keep them at room temperature but any longer, you should refrigerate them.Drain the beans and rinse well.
- In a medium bowl, mix together all of the ingredients except for the beans and water.
Oven
- Add the beans, water and tomato paste mixture to a large roaster and stir to combine.
- Bake at 375 °F for 3-4 hours until tender, stirring every 45 minutes and adding water as needed.
Stovetop
- Add the beans, water and tomato paste mixture to a large, heavy bottomed pot and stir to combine.
- Cook over medium low heat for about 1-1.5 hours, stirring every 15 minutes and adding water as needed.
Slow Cooker
- Add the beans, water and tomato paste mixture to the base of a slow cooker and stir to combine.
- Cook on high for 4-5 hours, stirring every two hours and adding water as needed.
- Serve.
Cheryl says
Love this idea. Would my 4.5 qt slow cooker be big enough to handle them?
Janessa says
Yes, that should be a big enough slow cooker. Let me know if you give them a try!
Annette says
I've been wanting to make this recipe because I love baked beans - but not the sugar. I followed your recipe exactly and baked them. As usual, this was quick to put together (except for the bean soaking time), the seasonings were spot on and the beans were full of flavor. I will make this again since it is quick enough to do on a worknight, but I will use canned beans to save cooking time (and maybe try the stove top version). I also did add water during cooking and this did not dilute the flavor at all.
Thanks for another great recipe!
Janessa says
I'm so glad you liked this recipe! Thank you for your kind review.