Southern Potluck Baked Beans

While baked beans are easily found in canned varieties these days, there’s nothing that compares to the rich, sweet, and tomato-y goodness of a homemade pan of baked beans. This recipe pays homage to the backyard barbecues, family reunions, and church picnics the South is known for. 

Prep Time 3 hours

Total Time 3 hours

Ingredients

1 pound dried navy beans
2 quarts water
2 (8-ounce) cans tomato sauce
1 tablespoon tomato paste
1/3 cup apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
2 tablespoons yellow mustard
1 tablespoon molasses
1/4 teaspoon onion powder
1/4 teaspoon black pepper
Salt, to taste (optional)

Instructions

1. Sort and rinse beans; place in a large Dutch oven or pot. Cover with water and soak overnight.

2. Drain beans, and return to Dutch oven or pot. Add 2 quarts fresh water. Bring to a boil. Cover, reduce heat to medium, and simmer 2 hours or until beans are tender. Drain beans, and return to the Dutch oven or pot.

3. Add remaining ingredients to beans, stirring well. Transfer to a large casserole dish. Cover and bake at 350ºF for 1 hour.

Notes

This is a healthier, lower-sugar version of Southern-style baked beans, however if you want a more classic version, you may increase brown sugar to ¼ cup and molasses to 2 tablespoons.

Nutrition Information:

Yield:

Serving Size:

¾ cup
Amount Per Serving: Calories: 171Total Fat: 19gSaturated Fat: 0gCholesterol: 0mgSodium: 234mgCarbohydrates: 43gFiber: 19gSugar: 9gProtein: 13g

Recipe by Regan Jones, RDN, a nationally-known, award-winning registered dietitian nutritionist and certified personal trainer. She is the Creator and Host of This Unmillennial Life, an iTunes Top 25 Personal Journal podcast and food blog for women who’ve fallen into a generational gap.

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Southern Potluck Baked Beans