Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 153.9
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 298.1 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 530.7 g
- Protein: 4.3 g
View full nutritional breakdown of Clean Eating Baked Beans calories by ingredient
Clean Eating Baked Beans
Submitted by: FLIP_C
Introduction
From the Kids and Family Cookbook pg 268 From the Kids and Family Cookbook pg 268Number of Servings: 16
Ingredients
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Beans, navy, 1 LB
Onions, raw, 2 medium (2-1/2" dia)
Olive Oil, Extra Virgin, 2 tbs
Tomato Paste, 1 can (6 oz)
Clean Ketchup, 3/4 C (see recipe)
*Molasses, blackstrap, 3/4 C
Garlic, 4 cloves
Madhava Agave Nectar, Light, 3/4 C
Sea Salt, 1 tsp
Pepper, black, 1 tsp
Mustard, dry, 2 tsp
Directions
Yield 8 Cups* Soak Time: Overnight * Cook Time 10 hrs. + 6 hrs
1. Soak beans. Cover with about 4 inches water.
The next day, drain and rinse. Place in a large pot, cover with water, place on burner and bring to a boil for 10 minutes. Drain and rinse.
2. Place in crockpot and cover with 6 cups water. Cook on low for 10 hrs.
Drain and reserve 2 cups cooking liquid. Discard the rest.
3. In a medium skillet, heat the olive oil. Add garlic and onion, sautee` until soft. Add to slow cooker.
4. In a small bowl combine tomato paste, ketchup, molasses, agave, mustard, sea salt, and black pepper. Add the reserved 2 cups cooking liquid and mix well. Pour over beans. Cover and cook on low for 6 hours.
Number of Servings: 16
Recipe submitted by SparkPeople user FLIP_C.
1. Soak beans. Cover with about 4 inches water.
The next day, drain and rinse. Place in a large pot, cover with water, place on burner and bring to a boil for 10 minutes. Drain and rinse.
2. Place in crockpot and cover with 6 cups water. Cook on low for 10 hrs.
Drain and reserve 2 cups cooking liquid. Discard the rest.
3. In a medium skillet, heat the olive oil. Add garlic and onion, sautee` until soft. Add to slow cooker.
4. In a small bowl combine tomato paste, ketchup, molasses, agave, mustard, sea salt, and black pepper. Add the reserved 2 cups cooking liquid and mix well. Pour over beans. Cover and cook on low for 6 hours.
Number of Servings: 16
Recipe submitted by SparkPeople user FLIP_C.
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