Prep 15 mins
Cook 20 mins
Originally from a diabetic cookbook, it's my preferred way to enjoy baked beans, even though I'm not diabetic (DH is), because it's so easy and the taste is rich & savoury, without all the creamy sauce. Canned beans work just as well, if you like. 240 calories per serving, 35 g carbs, 9 g protein, 7 g fat. Prep time does not include soaking beans overnight and cooking them beforehand (they would need only 20 minutes cooking time to be ready to use).
- 1 tablespoon extra virgin olive oil
- 1⁄2 large onions or 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 cups cooked beans (kidney, pinto, navy or mixed)
- 1 tablespoon molasses
- 1 tablespoon tamari soy sauce (soy)
- 1 teaspoon dry mustard
- Preheat oven to 350°F.
- Heat olive oil in skillet.
- Sauté onion and garlic over medium heat until onion is translucent.
- Add beans, molasseses, tamari, mustard.
- Stir well.
- Spray baking dish with oil and add bean mixture.
- Bake 20 minutes.
Very good! I used 1 can pinto and 1 kidney and doubled the "sauce".Also added a squirt of ketchup.Such a nice change from overly-sweet, canned baked beans.Thanks so much!