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New Healthy Baked Bean Recipes

Updated on July 3, 2016
Source

Three Widely Different Recipes

Baked beans can be the standard pork and bean variety, or they can be black beans, black eye peas, butter beans, garbanzas and many other types.

The following recipes are all different in bean content, and the third can be perpared on the stovetop as a thick soup or, with the addition of more beans, as a baked bean dish with South American flair.

All three of these recipes are delicious and provide some Vegeterain alternatives to meat products listed.

Experiment with your favorite types of beans in each and please enjoy.

Healthy Kielbasa Baked Beans

SERVES 6 - 8

INGREDIENTS

  • 1 ½ Cups cooked Black Eyed Peas. If canned, rinse and drain.
  • 1 Cup cooked Black Beans. If canned, rinse and drain.
  • 14 ounces low-fat Kielbasa (Kielbasa with Cilantro is nice).
  • 1 Large Spanish Onion, chopped
  • 1 Cup sodium-free or low-sodium Tomato Sauce
  • 2 teaspoons Ground Mustard
  • 1 teaspoon Chili Powder
  • 1/3 Cup Brown Sugar Twin
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Lemon Juice

INSTRUCTIONS

  • Preheat oven to 325 degrees Fahrenheit.
  • Spray a large oven safe baking dish with vegetable oil cooking spray.
  • In a large bowl, place the beans and mix well.
  • Pour the beans into the baking dish.
  • Slice Kielbasa crosswise, thinly (like pepperoni) and add to the bowl, reserving slices for the top of the dish. .
  • Mix chopped onions, tomato sauce, ground mustard, chili powder, brown sugar twin, brown sugar and lemon juice into the bean mixture and blend well with a cooking spoon.
  • Pour mixture into baking dish and arrange remaining Kielbasa slices over the surface.
  • Place baking dish in the center of an oven rack and bake uncovered for 45 minutes, stirring once or twice, or until done.

How to Cook Dried Beans Without Producing "Gas"

Celebration Baked Beans

INGREDIENTS

Makes 25 1-Cup Servings

  • 2 Cups of chopped Onions - Spanish, Bermuda, or White
  • 1 Cup chopped Celery
  • 2 Pounds Extra Lean Ground Beef, browned and well drained [for Vegetarian, substitute a vegetable, like cubed and browned eggplant or tofu or black beans]
  • 1 Can low-sodium Tomato Soup
  • 1, 6 oz. Can low-sodium Tomato Paste
  • 1/2 Cup low-sodium Catsup
  • 1 Standard Box (15 -17 ounces) Fresh or Frozen Lima Beans, cooked
  • 1 Pound Fresh or Frozen Green Beans, cooked
  • 1 Pound Frozen Butter Beans, cooked. If canned, remove beans and rinse well.
  • 1, 14-to-16 oz. Can of Pork and Beans, or Vegetarian Style
  • 1/2 Cup Brown Sugar or Sugar Twin
  • 2 Tablespoons low-sodium Mustard

INSTRUCTIONS

  • Add the onions and celery to your browned ground beef or tender-cooked other vegetables.
  • Cook onions and celery until tender.
  • Add soup, tomato paste, and catsup to the pan and stir well.
  • Simmer this mixture for 15 minutes.
  • Spoon the mixture into a 3-Quart baking dish and add all of the remaining ingredients to the dish. Stir until well mixed.
  • Place the baking dish on the center of an oven rack, preheated to 350 degrees F and bake for 60 minutes or until done.

Another idea: beans, eggs and toast.
Another idea: beans, eggs and toast. | Source
Aztecs supposedly liked this type of dish very much; or it could be a colorful restaurant rumor.
Aztecs supposedly liked this type of dish very much; or it could be a colorful restaurant rumor.

South American Beans - Stovetop or Baked

This is not originally a baked bean dish, but it includes beans and is a one-pot meal. However, a baked alternative you might add 1 more pound of beans to the mix and after adding the cream at the end of the recipe, put the entire mixture into a large oven proof dish, top with cheeses and bake for 30 - 40 minutes.

INGREDIENTS

  • 2 Pounds of Blackeye Peas
  • 1/4 cup Chicken Fat or Vegetable Oil
  • 1 Pound skinless and boneless White Meat Chicken, cut into bite size pieces. [for Vegetarian, substitute your favorite stew-friendly vegetables like carrots chunked up or tofu or turnips - whatever you like].
  • 2 Cups Chicken Stock or Vegetable Stock
  • 1 Cup minced onions
  • 1/8 Cup minced garlic
  • 1 Chili Pepper, seeded (leave a few seeds for hotness of you like) and minced fine
  • 2 Cups Whipping or Heavy Cream
  • Salt and Pepper to taste
  • Tortilla Chips - Line flavored chips are especially good.
  • Shredded Jalapeno Jack or Colby Jack Cheese
  • Cilantro & Line Wedges for garnish

INSTRUCTIONS

  • In a large pot, soak the beans, covered, overnight in stock in the refrigerator.
  • The next day, place the pan over medium-high heat and heat up to boiling. Turn the heat down to simmer and cook the beans covered, until tender.
  • Remove half of the beans carefully from the pot and puree them in a blender. If you like, add a pinch of ground red pepper and/or cumin to this portion of the beans.
  • In another large pot, heat chicken fat or oil until melted or hot. Add the chicken or chunked vegetables and cook. Stirring regularly to prevent burning and sticking, and continue until the meat is golden brown or vegetables semi-soft (not mushy).
  • Add onions, garlic, and chili pepper and stir until onions are translucent.
  • Add the whole beans with their cooking stock into this second pot and bring it all to a full boil.
  • Reduce the heat immediately to simmer. Then stir in your bean puree.
  • Add the cream and heat through, constantly stirring until the entire mixture is hot. The remove form stovetop.
  • Taste test and re-Season with salt and pepper if required.
  • Ladle 8 oz. (1 cup) of this thick soup into a deep bowl and garnish with tortilla chips and shredded cheese(s).
  • Melt the cheese under your broiler or with a small blow torch (clean, not form the garage),
  • Garnish with fresh cilantro sprig and a wedge of Lime.

Serving suggestion: ham steak with gravy, home fries, and baked beans.
Serving suggestion: ham steak with gravy, home fries, and baked beans. | Source

White Bean Crostini

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    • profile image

      kaviarasan 

      8 years ago

      thank you vry much for sharing this recipes

    • christryon profile image

      christryon 

      8 years ago

      Thanks for sharing some recipes on a family favorite. I like beans and so does my husband. Unfortunately, my youngest son, who still lives at home does not.

      I am looking forward to giving them a try. I think they would go pretty well with my potato salad.

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      10 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      My grocery store around the corner started to have black beans on sale every week, so I keep stocking up! They have even become a favorite with me. Thanks for posting, Annette.

    • Annette Rozen profile image

      Ann Martin 

      10 years ago

      great receipes. I know beans are full of fiber and protein but i dont eat them that often. cant wait to try these!

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      10 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      Thanks, Just-Rodney! Sometimes I want a change fomr barbecue sauce in the beans. :) Happy weekend!

    • Just_Rodney profile image

      Rodney Fagan 

      10 years ago from Johannesberg South Africa, The Gold Mine City

      Nice recipes for that all time favourite.

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      10 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      Hi violetSun - I like garbanza beans a lot as well. The South American bean dish is one of my favorites and I have tried several types of beans. I think garbanzas may be good in it!

    • VioletSun profile image

      VioletSun 

      10 years ago from Oregon/ Name: Marie

      Today I was going to fix garbanzo beans for my mate to introduce them to him, but opted for baked beans, and was thinking to myself, I would like to cook a different bean dish for variety and here I found your hub! I am going to try the South American beans as I like the idea of a one pot meal. Have printed the recipe. Thanks for this hub! :)

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      10 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      That's right, it is Memorial Day Weekend, tbelgard. Have a good time with these recipes and have a restful holiday!

    • tbelgard profile image

      tbelgard 

      10 years ago from The rainy but beautiful Pacific Northwest

      Yummy! I was just thinking about trying a crockpot bean recipe, maybe I'll see if i can do one of these—some really unique ideas!! Perfect timing for Memorial weekend BBQs.

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      10 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      Thanks Andy! - I liked doing this hub - I agree about the black eye peas as well. I like them better than thebeans in pork and beans. Thanks for visiting!

    • Andy Xie profile image

      Andy Xie 

      10 years ago from Toronto, Ontario, Canada

      Baked beans are great. They are easy, healthy, and (usually) delicious. I really like to use black eye peas in stews and soups. Oh and Patty - great hub once again!

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      10 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      Hey Constant Walker! - no that's not me, but I love that video. Quite entertaining.

      Chef Jeff - grat comments. I did not know about the monasteries, but it makes sense.

      magriet - Thanks for reading this Hub and commenting. I experienced gas from BEANS for the first time two days ago. Previously, only cucumbers or food poisoning would do it. I must be getting old. :)

    • magriet profile image

      magriet 

      10 years ago

      OOooh we neede this, we love beans but not the results.

    • Chef Jeff profile image

      Chef Jeff 

      10 years ago from Universe, Milky Way, Outer Arm, Sol, Earth, Western Hemisphere, North America, Illinois, Chicago.

      I soak my beans overnight, as does my wife. I drain them sevreal times. Actually, I first learned this by reading about monasteries of the early middle ages. Seems no one there liked prayers and chants interupted by "heaven's artillery", as it was later to be called.

      Hello, I'm Chef Jeff, and I'm a bean-o-holic. I've been gas free for ... oops, let me start that again!

    • Constant Walker profile image

      Constant Walker 

      10 years ago from Springfield, Oregon

      Patty, funny video. Is that you?

      That's exactly how I've always gotten rid of the gas in beans: soaking and draining. But I just soak for a couple hours. Works pretty well. Twelve hours will DEFINITELY get rid of ALL toxins.

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