Low Sodium Cheesy Baked Beans

Savor the comforting flavors of this irresistibly creamy Low Sodium Cheesy Baked Beans recipe, a healthier twist on a classic family favorite! Made with tender navy beans, a zesty tomato-based sauce, and a hint of smoked paprika, this dish is packed with bold, smoky goodness minus the extra salt. The finishing touch? A golden, bubbly layer of shredded low sodium cheddar cheese that melts perfectly in the oven. Perfect as a side dish or a standalone vegetarian meal, this recipe is easy to prepare with wholesome, pantry-friendly ingredients. Garnished with fresh parsley for a pop of color, it’s a heartwarming dish that’s as delicious as it is nutritious. Ideal for those looking to enjoy comfort food without compromising on flavor or health!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 cups Dried navy beans
• 1 medium, finely chopped Onion
• 2 cloves, minced Garlic
• 14.5 ounces Canned diced tomatoes, no salt added
• 2 tablespoons Tomato paste, no salt added
• 2 tablespoons Apple cider vinegar
• 2 tablespoons Brown sugar
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Mustard powder
• 2 tablespoons Olive oil
• 1 cup Low sodium cheddar cheese, shredded
• 6 cups Water
• 2 tablespoons, chopped (optional for garnish) Fresh parsley

Directions

Step 1

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

Step 2

Drain and rinse the soaked beans. In a large cooking pot, add the beans and cover them with 6 cups of water. Bring to a boil, then reduce heat to low and let simmer for 60-70 minutes or until tender. Drain and set aside.

Step 3

Preheat your oven to 350°F (175°C).

Step 4

In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.

Step 5

Stir in the diced tomatoes, tomato paste, apple cider vinegar, brown sugar, smoked paprika, ground black pepper, and mustard powder. Mix well and let the mixture simmer for 10 minutes, allowing the flavors to meld.

Step 6

Add the cooked beans to the skillet and stir until they are well coated with the tomato mixture. Remove from heat.

Step 7

Sprinkle the shredded low sodium cheddar cheese evenly over the top.

Step 8

Transfer the skillet or Dutch oven to the preheated oven. Bake for 30-40 minutes or until the cheese is bubbly and golden brown.

Step 9

Remove from the oven and let cool slightly before serving.

Step 10

Garnish with fresh parsley if desired and serve warm. Enjoy!

Nutrition Facts

Serving size	(2637.0g)

Amount per serving	% Daily Value*
Calories	2319.7

Total Fat 72.2g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 120mg	0%
Sodium 325.6mg	0%
Total Carbohydrate 310.5g	0%
Dietary Fiber 72.1g	0%
Total Sugars 51.1g
Protein 126.1g	0%

Vitamin D 24IU	0%
Calcium 1650.1mg	0%
Iron 26.6mg	0%
Potassium 7371.6mg	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: 27.1%

Protein: 21.0%

Carbs: 51.8%