Low Sodium Homemade Baked Beans

Transform your favorite comfort food into a heart-healthy delight with this Low Sodium Homemade Baked Beans recipe! Crafted with tender navy beans simmered to perfection and infused with a robust, tangy-sweet sauce made from apple cider vinegar, honey, brown sugar, and rich tomato paste, this recipe delivers all the classic flavors without the extra salt. A savory blend of smoked paprika, garlic powder, and onion powder enhances the dish, while a slow baking process lets the flavors meld beautifully into a thick, luscious sauce. Perfect as a side dish for barbecues or a wholesome addition to any meal, these homemade baked beans are naturally low in sodium, making them a guilt-free, family-friendly option. Cook once and enjoy leftovers for days—just the way a homestyle recipe is meant to be!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 8

Ingredients

• 2 cups navy beans
• 6 cups water
• 2 tablespoons apple cider vinegar
• 3 tablespoons honey
• 1 tablespoon brown sugar
• 3 tablespoons tomato paste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 0.5 teaspoon mustard powder
• 1 whole bay leaf

Directions

Step 1

Rinse the navy beans under cold water and inspect them for any small stones or debris.

Step 2

In a large pot, combine the beans with 6 cups of water and bring to a boil over high heat. Boil for 2 minutes.

Step 3

Remove the pot from heat, cover, and let the beans soak for 1 hour.

Step 4

Drain the beans and rinse them again under cold water. Return the beans to the pot.

Step 5

Add 4 cups of fresh water to the pot with the beans and bring to a boil.

Step 6

Reduce the heat to low and simmer, covered, for about 1 to 1 1/2 hours or until the beans are tender but not mushy.

Step 7

Preheat the oven to 300°F (150°C).

Step 8

In a small bowl, whisk together the apple cider vinegar, honey, brown sugar, and tomato paste.

Step 9

Stir in the onion powder, garlic powder, smoked paprika, black pepper, and mustard powder until combined.

Step 10

Drain the cooked beans, reserving 1 cup of the cooking liquid.

Step 11

Combine the cooked beans, the reserved cooking liquid, the vinegar mixture, and a bay leaf in a 3-quart oven-safe baking dish.

Step 12

Cover the dish with a lid or aluminum foil and bake in the preheated oven for 2 1/2 to 3 hours, stirring occasionally, until the beans are tender and the sauce thickens.

Step 13

Add water if necessary to keep the beans moist.

Step 14

Remove the bay leaf before serving. Serve warm as a side dish or store in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1965.8g)

Amount per serving	% Daily Value*
Calories	818.5

Total Fat 3.0g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 89.3mg	0%
Total Carbohydrate 171.2g	0%
Dietary Fiber 42.2g	0%
Total Sugars 66.9g
Protein 34.0g	0%

Vitamin D 0IU	0%
Calcium 401.9mg	0%
Iron 11.8mg	0%
Potassium 2113.6mg	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: 3.2%

Protein: 16.0%

Carbs: 80.8%