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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Low calorie, homemade baked beans Ingredients:
3 cups navy beans |
4 medium bacon |
2 tbsp dry onion |
2/3 cup water |
2 tsp mustard |
1/4 cup ketchup |
1/2 tsp salt |
1 tsp molasses |
2 tbsp brown sugar |
Directions:
1. If you are using dried beans, prepare them first. Soak the beans in water overnight or quick soak them by covering them with water and bringing them to a boil for a full minute. Then remove them from the heat, put a lid on the pot and let them soak for an hour. This is called parboiling or quick soaking.
2. After soaking your beans (overnight or using the quick method) boil them for about 2 or 3 hours, or until they are perfectly tender. Do not salt the beans while they are boiling because this makes them take longer to soften. If cooking the beans is too much work for you then use canned beans instead. It takes two 15-ounce cans of beans to make 3-cups. Be sure to drain and rinse them to remove up to 40% of the sodium.
3. Cut the bacon into small bits. Fry it in a hot skillet that has been coated with nonstick spray. Continue cooking until the bacon pieces are browned and somewhat crispy. Set them aside.
4. Drain the beans if necessary. If you are using canned beans, then rinse them thoroughly to remove the flavor of the can and to reduce the sodium content. Place the beans in a 1-quart sized casserole. Sprinkle in the dry onion and add the prepared turkey bacon bits. Use your hands or a spoon to toss the mixture together so everything is evenly distributed.
5. In a small bowl combine the remaining ingredients. Mix them well and pour this liquid over the beans. They should barely cover the beans. Add a tiny bit more liquid if necessary (probably not).
6. Bake the beans, uncovered, at 325° for about 1-1/2 hours. Remove from the oven and allow to cool slightly before serving.
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