Low Sodium BBQ Baked Beans

Indulge in the smoky-sweet flavors of these hearty Low Sodium BBQ Baked Beans, a healthier spin on a classic comfort food. This recipe swaps traditional high-sodium ingredients for low sodium chicken broth and Worcestershire sauce, making it perfect for those mindful of their salt intake. Tender, slow-simmered navy beans soak up a rich, tangy sauce infused with molasses, smoked paprika, and a hint of liquid smoke for that irresistible barbecue flavor. With just 20 minutes of hands-on prep and a slow bake in the oven, these baked beans are perfect for summer cookouts, potlucks, or cozy weeknight dinners. Serve them as a standalone side or alongside your favorite grilled dishes for an unforgettable meal.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 8

Ingredients

• 1 pound dried navy beans
• 2 tablespoons olive oil
• 1 large white onion, finely chopped
• 3 large garlic cloves, minced
• 3 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 2 cups low sodium chicken broth
• 0.333 cup molasses
• 1 tablespoon Dijon mustard
• 1 tablespoon low sodium Worcestershire sauce
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon liquid smoke

Directions

Step 1

Rinse the dried navy beans under cold water and remove any debris. Place them in a large bowl, cover with water, and let them soak overnight.

Step 2

Drain and rinse the beans. Transfer them to a large pot and cover with fresh water. Bring to a boil over high heat, then reduce to a simmer. Cook the beans for about 60 minutes or until just tender. Drain the beans and set aside.

Step 3

Preheat your oven to 300°F (150°C).

Step 4

In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for around 5-7 minutes until soft and translucent.

Step 5

Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

Step 6

Add the apple cider vinegar, low sodium chicken broth, molasses, Dijon mustard, low sodium Worcestershire sauce, smoked paprika, ground black pepper, and liquid smoke. Mix well to combine.

Step 7

Stir in the cooked beans, ensuring they are fully coated in the sauce.

Step 8

Cover the pot and transfer it to the preheated oven. Bake for 90 minutes, stirring occasionally.

Step 9

After 90 minutes, uncover the pot and continue to bake for an additional 30 minutes, allowing the sauce to thicken.

Step 10

Remove from oven and let the beans cool slightly before serving.

Nutrition Facts

Serving size	(1333.3g)

Amount per serving	% Daily Value*
Calories	2292.2

Total Fat 38.6g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1562.6mg	0%
Total Carbohydrate 387.8g	0%
Dietary Fiber 75.6g	0%
Total Sugars 102.9g
Protein 112.9g	0%

Vitamin D 0IU	0%
Calcium 1013.5mg	0%
Iron 32.5mg	0%
Potassium 9210.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.8%

Protein: 19.2%

Carbs: 66.0%