EASY, HEALTHY, REFINED SUGAR-FREE HOMEMADE BAKED BEANS
on Feb 07, 2025, Updated Jul 22, 2025
This post may contain affiliate links. Please read our disclosure policy.
Sweet, tangy baked beans are an easy summer side dish to make for your next outdoor barbecue party. Make a big batch because these beans will go fast!
Hands down, one of my all-time favorite summertime side dishes is baked beans. Nothing goes better with a grilled piece of meat than these Easy, Healthy, Refined Sugar-Free Homemade Baked Beans.
Probably like most of you, I grew up eating canned baked beans. And while the canned version served me well as a kid, now that I know more about the nutritional aspects of food, I knew that I wanted to put my own healthier spin on this classic side dish.
This recipe is super simple to make and only requires one pot and a few staple ingredients on hand.
Get the Protein-Empowered digital cookbook!
By making my own baked beans, I can control just how sweet they are and use more natural sweeteners like coconut sugar, maple syrup, and molasses that won’t spike my blood sugar as much as refined white sugar.
Not to mention, this homemade version tastes 10x better than anything that you can find in the canned goods aisle at the grocery store. Just one bite and you’ll taste the difference! Enjoy!
Key Ingredients for Healthy Baked Beans
Yes, making this side dish from scratch requires more than just a can of baked beans, but the end result is absolutely worth it. Here are the staple ingredients you’ll need.
- Ketchup: To keep the sugar in check, I always look for no-added-sugar ketchup. @primalkitchenfoods is a great brand.
- Sweeteners: I use a combo of three natural sweeteners: coconut sugar, maple syrup, and molasses. Together, they add a caramel-like taste to the savory beans.
- Apple Cider Vinegar: A bit of acidity is needed to cut through the richness of this side dish.
- Worcestershire Sauce: This condiment has a complex taste. It’s a bit salty, savory, and sweet at the same time — perfect for a pot of beans.
Pin this recipe for later!
Pin It- Yellow Mustard: This gives the beans a subtle tangy undertone without being too overpowering.
- Broth: Chicken bone broth makes these beans extra nourishing. Regular chicken or veggie stock or broth can be used as well.
- Canned Beans: You’ll need a total of four cans for this recipe. I used a combo of navy beans, pinto beans, and kidney beans. Be sure to drain and rinse the beans to remove any excess sodium.
- Bacon: Everything’s better with bacon, right? This smokey ingredient can be left out entirely if you want to make these beans vegetarian-friendly.
- Veggies: Diced onion and bell pepper add a bit of a crunch and give the beans a bit more texture too.
Step-by-Step Instructions for Homemade, Healthy Baked Beans
Start by preheating the oven to 350°F.
Make the sauce by adding the ketchup, coconut sugar, maple syrup, apple cider vinegar, Worcestershire sauce, molasses, yellow mustard, and bone broth to a large glass or small bowl and stir to combine. Set aside.
Next, drain and gently rinse the canned beans. Set aside.
Heat a Dutch oven or other oven-safe pot on medium-low heat.
Add the bacon pieces and cook in a single layer until browned on one side, about 3 to 4 minutes. Stir and continue to cook for another minute or 2 until evenly browned.
Once the bacon is cooked, add the diced onions and bell peppers and cook for 2 to 3 minutes.
Add the beans and the sauce, stirring gently to incorporate.
Cover and bake for 60 minutes. Remove from the oven, serve warm with your favorite summer meal, and enjoy!
Other Recipes for Your Summer BBQ
- Homemade Barbecue Sauce
- Easy Fall Off the Bone Oven-Baked Ribs
- Southwestern Micro-Chopped Salad with Cilantro Lime Dressing
- Mini Mixed Berry Cobblers
- Strawberry Balsamic Glazed Chicken Skewers
EASY, HEALTHY, REFINED SUGAR-FREE HOMEMADE BAKED BEANS
Ingredients
Sauce:
- 1 cup no-added sugar ketchup
- ½ cup coconut sugar
- 3 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 3 tablespoons molasses
- 1 tablespoon yellow mustard
- ¾ cup chicken bone broth
Beans:
- (2) 15.5-ounce cans navy beans, drained and rinsed
- (1) 15.5-ounce can pinto beans, drained and rinsed
- (1) 15.5-ounce can kidney beans, drained and rinsed
- 4 slices bacon, large diced
- ½ large onion, small diced
- 1 bell pepper, small diced
- Arrowroot slurry (optional — see Notes)
Instructions
- Preheat the oven to 350°F.
- Add the sauce ingredients (ketchup, coconut sugar, maple syrup, apple cider vinegar, Worcestershire sauce, molasses, yellow mustard, and bone broth) to a large glass or small bowl and stir to combine.
- Drain and gently rinse the four cans of beans.
- Heat a Dutch oven or other oven-safe pot on medium-low heat.
- Add the bacon and cook in a single layer until browned on one side, about 3 to 4 minutes.
- Stir and continue to cook for another minute or 2 until evenly browned.
- Add the diced onions and bell peppers and cook for 2 to 3 minutes.
- Add the beans and the sauce, stirring gently to incorporate.
- Cover and bake for 60 minutes.
- Remove from the oven, serve, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
these beans are absolutely delicious! I LOVE baked beans in the summertime but the problem is that they are way too sweet and make me feel sick. these beans however are perfect to my taste, thank you for the recipe!
Agreed! So glad you loved these, Emma. Thank you so much for taking the time to leave a comment and a review.