These low sodium baked beans simmer on the stovetop in a Dutch oven with simple pantry staples for sweet, smoky flavor. Ready in about 1 hour and perfect for cookouts, game day, or easy weeknights.
3cans15 oz. no-salt-added navy beansdrained and rinsed
1cuplow-sodium chicken or vegetable broth
15oztomato sauce
½cupBBQ saucelow sodium variety or homemade
¼cupbrown sugar
1tablespoonsmolasses
1tablespoonWorcestershire
1teaspoondijon mustard
2teaspoonsmoked paprika
2teaspoonchili powder
Salt and pepperto taste
Instructions
Heat the olive oil in a 5 to 6 quart Dutch oven over medium heat. Add the chopped turkey bacon and cook until crisp and golden, 6 to 8 minutes. Transfer bacon to a paper towel-lined plate, set aside.
Add the diced onion and sauté 3 to 4 minutes until softened, then stir in the garlic for 30 to 60 seconds until fragrant.
Add in the remaining ingredients, including the bacon, and stir well.
Reduce heat to low and simmer uncovered for 40 to 50 minutes, stirring now and then, until the sauce is thick and clings to the beans. If it thickens too quickly, splash in a little broth or water.
Take off the heat and let it rest 5 to 10 minutes before serving.
Notes
Sodium will vary by brand. For the lowest numbers, choose no-salt-added beans and broth and a lower sodium BBQ sauce.
For thicker sauce, mash a small scoop of beans into the pot and simmer briefly.
To store, pack into airtight containers, and refrigerate for up to 4 days.
To reheat, warm on low with a splash of broth or water, or microwave in short bursts, stirring between each.
Spoon over baked sweet potatoes or toast or use as a hot dog topper for game day.