Easy and Healthy Baked Beans

Serves 4

This recipe for baked beans is quick, easy and so good. The beans are healthier because there is a minimal amount of bacon, which still adds a lot of flavor. Use uncured bacon for the healthiest option. I also use plain tomato sauce and seasonings as a substitute for the usual ketchup, which is high in both sugar and sodium. Since the tomato sauce has a natural sweetness, just a little brown sugar is needed. You can substitute molasses or maple syrup. For a vegetarian version, omit the bacon, use a little oil to cook the vegetables and, if desired, add a couple drops of liquid smoke for flavor. I have served these beans to people who do not know that they are healthier, and they are very surprised because there is no detectable difference in taste. The recipe can easily be doubled.

Ingredients

• 1 ounce slab bacon or 1 slice thick-cut bacon, coarsely chopped (see comments above)
• 1 cup chopped onions
• 1 cup chopped green peppers
• 1 can (about 15 ounces) great northern, navy or pinto beans, preferably low-sodium or no-salt-added, rinsed and drained
• 3/4 cup plain tomato sauce, preferably no-salt-added
• 1/2 teaspoon prepared yellow mustard
• 1 teaspoon dark brown sugar, or less to taste
• Pinch of ground cinnamon
• Salt and pepper to taste

Brown the bacon in a medium saucepan over medium heat. Add the onions and green peppers and cook until tender, about 5 minutes. Add the remaining ingredients and stir well to combine. Cover and simmer over low heat, stirring occasionally, for about 20 minutes. Taste for seasoning. Serve immediately or keep warm over very low heat.

Notes: These beans are good served hot, warm or room temperature. Like most baked beans, they reheat very well, either on the stovetop or in the microwave.