Stove Top Baked Beans - ThinnerTimes

MiladyB · 03-14-2008, 10:05 PM

This is a quick way to get that hours-long-slow-baked taste without the sugars associated with regular baked beans. A little different, but really good...especially if made a day ahead so the flavors can really soak in!

STOVE TOP BAKED BEANS
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4 slices bacon, chopped OR 1/2 teaspoon liquid smoke and 1/2 tablespoon olive oil
1 medium onion, diced
1 red bell pepper, diced
Three 15-ounce cans kidney beans, drained & rinsed
One 6-ounce can tomato paste
3/4 cup water
1 cup Splenda-sweetened crushed pineapple, UNDRAINED
2 tablespoons sugar free maple syrup
1 tablespoon molasses
1 teaspoon yellow mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon Worcestershire sauce

In a large saucepan, over medium heat, saute the bacon until crispy. (If not using bacon heat the olive oil over medium.) Add the onions and pepper and saute until soft. Add drained beans, tomato paste, water, pineapple, maple syurp, molasses, mustard, salt, pepper, garlic powder, and Worcestershire sauce. Bring to a boil. Reduce heat to low and simmer, covered for 20 minutes. Remove lid and continue to simmer for 25 minutes, stirring ocassionally, until thickened. Makes 8 servings.

Per Serving: 127 Cal; 6 g Protein; 0 g Tot Fat; 25 g Carb; 4 g Fiber; 7 g Sugar; 663 mg Sodium