This baked bean recipe uses orange juice and maple syrup to add sweetness instead of refined sugars and forgoes ketchup in favor of plain diced tomatoes. These diabetic-friendly sugars don’t cause glucose spikes but still add the traditional sweetness that is synonymous with a good bowl of baked beans.
- 2 Cups dried navy beans, soaked overnight in cold water
- 1/2 Pound bacon, sliced
- 1 onion, finely sliced
- 2/3 Cups green bell pepper, diced
- 2 cloves garlic, minced
- One 8-ounce can diced tomatoes
- 3 Tablespoons molasses
- 2 Tablespoons sugar substitute (stevia or coconut sugar)
- 1/4 Cup maple syrup
- 1/4 Cup orange juice
- 2 Teaspoons salt
- 1/4 Teaspoon mustard powder
- 1 Tablespoon Worcestershire sauce
Preheat oven to 325 degrees F (165 degrees C).
Simmer the beans in the same water used for soaking until just tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Arrange the beans in a 2-quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish and layering them with the bacon and onion.
In a saucepan, combine the molasses, salt, pepper, dry mustard, diced tomatoes, Worcestershire sauce, orange juice, and sugar substitute. Bring the mixture to a boil and pour over the beans.
Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until the beans are extremely tender but not falling apart. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.