BBQ Baked Beans (Sugar-Free)
- Ready In:
- 3hrs 20mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 cups chopped onions or 1 1/2 cups leeks
- 2⁄3 cup chopped celery
- 2⁄3 cup chopped green bell pepper
- 2 garlic cloves, crushed
- 1 (6 ounce) can tomato paste
- 1 1 cup vegetable stock or 1 cup broth
- 1⁄4 1/4 cup sorghum or 1/4 cup maple syrup
- 1⁄4 cup cider vinegar
- 1 teaspoon salt
- 2 tablespoons Dijon mustard
- 1 dash hot pepper sauce (optional) or 1/8 teaspoon ground red pepper (optional)
- 4 - 4 1⁄2 cups cooked unseasoned navy beans or 4 -4 1/2 cups great northern beans, rinsed and drained
directions
- Preheat the oven to 300*F. Oil a 2-1/2 or 3-quart baking dish.
- Warm the oil in a large skillet of 3-quart saucepan over medium heat. Add the onions or leeks, celery, peppers, and garlic and cook for 7 minutes, or until soft. Stir in the tomato paste; water, stock, or broth; agave nectar or sorghum; vinegar; salt; mustard; and pepper sauce or ground red pepper if using. Cover and cook for 10 to 20 minutes. Stir in the beans and bring to a boil.
- Pour into the prepared dish. Bake, uncovered, for 2-1/2 hours. After one hour, check every 30 minutes for moisture and stir in 1/2 cup water as needed.
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Reviews
-
I have not tasted this recipe. I am only commenting because I think it is important to mention that the sweetener used in this recipe is not included in the nutritional analysis. The recipe calls for 1/4 cup of either Agave nectar or maple syrup. If you use the Agave, the sugar grams per serving will jump from 6 grams to 16 grams. If you use the maple syrup instead, the sugar grams go from 6 to 23 per serving. Since my husband and I are doing the Belly Fat Cure and can have only 15 grams of sugar per day, even one serving of these "sugar free" beans would not be allowed.
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