Weight Watchers Baked Beans Recipes

BBQ BAKED BEANS

Steps:

• Drain the haricot beans but do not rinse them and place them in a small saucepan.
• Pour over the passata, add the sachet of BBQ sauce, salt, pepper and sweetener.
• Bring the beans to a boil, then reduce the heat and simmer for 20 minutes. If you like a thicker sauce, you can reduce further for another 10 minutes.

NEWFOUNDLAND BAKED BEANS

Steps:

• Preheat oven to 300°F (149°C).
• In a covered, ovenproof bean pot, casserole or Dutch oven, stir together all ingredients. Bake beans, covered, for 4 hours, adding a little water occasionally, if necessary, to keep the beans moist. Remove cover and bake an additional 30 minutes. Yields about 1/2 cup per serving.

ZERO POINT BAKED BEANS

Steps:

• Place the chopped onion in a large frying pan with a splash of water and cook over a medium heat until softened.
• Add the garlic and cook for another 1 - 2 mins. You really don't want the onion or garlic to catch on the bottom of the pan so if you think it may, add another splash of water to prevent it from doing so.
• Add the mustard powder, paprika, crumbled stock cube and sweetener and mix.
• Add the passata/tomato sauce, the water and the drained beans and mix. Leave to reduce, stirring occasionally, for approx 10 minutes or until you get the desired consistency.
• Serve as you normally would baked beans!

WW SPICY MOLASSES BAKED BEANS - 2 PTS.

Steps:

• Preheat oven to 350°.
• Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot.
• Add onion and jalapeno pepper; saute 2 minutes or until tender.
• Combine onion mixture, beans, and remaining ingredients in a large bowl; stir well.
• Spoon bean mixture into a 2-quart casserole coated with cooking spray.
• Bake, uncovered, at 350° for 1 hour or until thick and bubbly.

WEIGHT WATCHERS SWEET-AND-SOUR BAKED BEANS

Steps:

• Preheat oven to 40.
• In a medium non-stick skillet over medium-high heat, warm the oil until hot but not smoking.
• Add the onion and garlic, and cook stirring until the onion is browned, 3 to 5 minutes.
• Remove the skillet from the heat and stir in the tomato sauce, molasses, mustard, and vinegar.
• Sprinkle on the brown sugar and stir until well combined.
• Stir in the beans and pineapple.
• Transfer the mixture to a 1-quart baking dish and cover with aluminum foil.
• Bake for 25 to 30 minutes, or until mixture is heated through.
• Serve the beans garnished with parsley, if desired.