EASY, HEALTHY, REFINED SUGAR-FREE HOMEMADE BAKED BEANS

Easy Homemade Baked Beans - Olivia Adriance

5 from 1 vote

EASY, HEALTHY, REFINED SUGAR-FREE HOMEMADE BAKED BEANS

A better-for-you version of the classic canned variety, these Homemade Baked Beans will soon become a must-make recipe for all of your summertime gatherings. Easy, healthy, and always a crowd-pleaser!

Prep Time15

Cook Time1 10

Total Time1 25

Course: Side Dish, Sides

Cuisine: American, Barbeque

Keyword: Baked beans, Barbeque sides, Homemade baked beans, One pot recipes

Servings:

Author: Olivia Adriance

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

If you want the beans to be a little thicker, make a slurry with 1 tablespoon of arrowroot starch and 3 tablespoons of water. Mix the slurry into the beans as soon as you remove them from the oven.

Nutrition