Inspired by the beans served with a full English breakfast, these baked beans are far less sweet than Boston-style ones. Plus, they’re flavor-packed, easy to make, and freeze well. Pass the pot, please!
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Makes: 6 cups
Time: 30 mins
Ingredients
- 1 Tbs. extra-virgin olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 Tbs. tomato paste
- 1 bay leaf
- 1 tsp. smoked paprika
- ½ tsp. ground coriander
- 1/8 tsp. nutmeg
- 2 cups diced butternut squash
- 1 cup no-salt-added tomato purée
- 2 15 oz. cans no-salt-added cannellini or other white beans, drained and rinsed
- 1 Tbs. Worcestershire sauce
- 1 Tbs. whole-grain mustard
- 1 Tbs. maple syrup or brown sugar
- ½ tsp. kosher salt
Instructions
- In a large, heavy pot or pan over medium heat, heat the oil until shimmering. Sauté the onion until lightly browned, 5–7 minutes.
- Stir in the garlic, tomato paste, bay leaf, paprika, coriander, and nutmeg. Cook, stirring constantly, until the tomato paste colors the oil, about 1 minute.
- Add the squash, tomato purée, beans, and 1¼ cups water. Bring to a boil, then simmer until the sauce is glossy and the squash and beans are tender, 5–7 minutes.
- Stir in the Worcestershire sauce, mustard, maple syrup, and salt. Serve warm or cold.
Nutrition Information
Per serving (1 cup):
- Calories: 200
- Total fat: 3 g
- Sat fat: 0 g
- Carbs: 37 g
- Fiber: 10 g
- Total sugar: 6 g
- Added sugar: 2 g
- Protein: 9 g
- Sodium: 270 mg
