Baked Beans Low Fat Low Sodium Recipes

THICK AND SAUCY LOW SODIUM BAKED BEANS

Steps:

• Rinse and sort beans, removing any debris.
• Remove skin or "rind" from pork belly strips and discard. Chop remaining to bits.
• Set the Sauté function to high on Pressure Cooker and allow to heat.
• Add pork belly and onions to the pot and cook until bacon begins to render, stirring and scraping brown bits from bottom of cooking pot.
• Add 1/4 cup of water and continue cooking until water has evaporated, bacon fat is rendered and onions are semi-soft. Scrape brown bits from bottom of cooking pot, until water has evaporated.
• Gather and mix remaining ingredients in small mixing bowl to combine.
• Add in order on top of sautéed ingredients beans, water, and the remaining mixed and combined ingredients. Do not stir at this point.
• Lock on lid and close pressure valve. Cook at high pressure for 60 minutes. When cycle is done, let it naturally pressure release for 10 minutes and then carefully release the rest of the pressure.
• Stir the ingredients in the pot well. Check some of the tenderness, if beans are still hard, cook for another 15 minutes. Add more molasses if a sweeter taste is desired now.
• Set the Sauté function for low or medium and simmer until desired sauce consistency. Beans will continue to absorb liquid as they cool.

SKINNY NEWFOUNDLAND BAKED BEANS (LOW FAT)

Steps:

• Soak navy beans in 6 cups of water overnight.
• In the morning drain the beans and place in a cast iron pot with 2 cups of chopped onions (2 whole medium onions) and 5 cups of water.
• Boil the beans and onions on medium heat for 1.5 or 2 hours with the pot half covered.
• (The beans are cooked when the skins begin to split and you can squish one with your tongue on the roof of your mouth.).
• Preheat oven to 325 degrees.
• Drain the bean/onion mixture and return to the cast iron pot with a fresh 5 cups of water.
• Place a whole peeled medium onion in the center of the pot.
• Mix the additional 7 ingredients (vinegar, Splenda, mustard, molasses, ketchup, salt and pepper) and stir into the pot.
• Stir in the chopped turkey bacon.
• Place the covered pot in the oven and bake for 4-6 hours, checking 2 or 3 times to make sure the beans are not drying out. If they appear too dry add another cup of water and continue cooking until they are your desired texture.

EASY VEGAN BAKED BEANS

Steps:

• Presoak beans in water overnight.
• Place beans and 4 cups of water in a large pot, and bring to a boil. 30 minutes with no cover stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.
• Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in sweetener, bay leaves, pepper, and cinnamon. Add 1 cup water
• Heat oven to 300 degrees F (150 degrees C).
• Cover and bake 30 minutes Remove cover. Transfer in a container
• Let it cool then refrigerate unused beans.

BAKED BEANS-LOW FAT, LOW SODIUM

Steps:

• NOTE: If using Trivia brown sugar blend, use the guide on the package to determine how much to use.
• Drain and thoroughly rinse pork & beans, (the juice is where most of the sodium is). Place in large pot.
• Add one cup of no salt added ketsup, one cup of water, molasses, brown sugar, mustard, pepper & onion. Mix well, simmer on lowest heat for 20-30 min.