I simply cannot live without baked beans. And now I don’t have to! Making them from scratch like this means I control the sugar, the carbs, and the sodium.
- 3 turkey or regular bacon slices, chopped
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 can (15 ounces) navy beans, rinsed, 1/4 cup bean liquid reserved
- 3 tablespoons regular or reduced-sugar ketchup
- 2 tablespoons maple syrup
- 1 tablespoon yellow or Dijon mustard
- 1 teaspoon dry mustard
- Freshly ground black pepper, to taste
- Preheat the oven to 350 °F. Grease a 1-quart baking dish with cooking spray.
- In a medium skillet, cook the bacon over medium heat until crisp, about 5 minutes. If you are using turkey bacon, grease the skillet with cooking spray before cooking the bacon. Drain the bacon on a paper towel–lined plate.
- Drain off and discard the fat from the skillet and set the pan over medium heat. Add the oil and onion and cook, stirring, until soft, about 5 minutes. Remove from the heat. Stir in the drained bacon, the beans, ketchup, syrup, yellow mustard, dry mustard, and pepper to taste.
- Spoon the bean mixture into the prepared baking dish. Cover loosely with aluminum foil and bake until the edges are bubbly and the filling is hot, about 25 minutes.
More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up
Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.