Low Sodium Baked Beans Recipe

This thick, sticky Low Sodium Baked Beans Recipe is made with no-salt-added navy beans, molasses, and tomato paste, ready in just under an hour. The rich, sweet and savory sauce bubbles around the tender beans as they finish baking in the hot oven. I always keep a batch in the fridge for easy weeknight dinners.

Try More Recipes:

• Low Sodium Pot Roast Recipe
• Easy Low Sodium Chicken Pot Pie Recipe
• Quick Low Sodium Stir Fry Sauce Recipe

Jump to Recipe

What Makes This Version Different

I used to rely on canned baked beans until I realized how much hidden sodium they pack into every serving. Swapping to no-salt-added canned beans lets me control the flavor without losing that classic BBQ taste.

I learned that mixing molasses, dry mustard, and smoked paprika creates a deep, smoky profile. It took a few tries to get the sweetness right, but apple cider vinegar perfectly balances the brown sugar.

Low Sodium Baked Beans Recipe Ingredients

• 3 cans (15 oz each) no-salt-added navy beans, rinsed and drained
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup no-salt-added tomato paste
• 1/3 cup dark molasses
• 1/4 cup brown sugar, packed
• 2 tablespoons apple cider vinegar
• 1 teaspoon dry mustard powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 3/4 cup water
• 1 tablespoon olive oil

How To Make Low Sodium Baked Beans Recipe

1. Sauté the Aromatics: Heat the olive oil in an oven-safe pot over medium heat, then cook the diced onion for 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
2. Mix the Sauce: Lower the heat and stir in the tomato paste, molasses, brown sugar, apple cider vinegar, dry mustard, paprika, and pepper. Whisk in the water until the sauce is smooth and completely combined.
3. Combine and Simmer: Fold the rinsed navy beans into the sauce, ensuring they are fully coated. Bring the mixture to a gentle simmer on the stove.
4. Bake the Beans: Cover the pot and transfer it to a 350°F oven for 45 minutes. Remove the lid for the final 15 minutes so the sauce becomes thick and sticky.

Recipe Tips

• Rinse the beans well: Thoroughly rinsing canned beans removes excess starch and any trace amounts of residual sodium from the canning liquid.
• Adjust the thickness: If the beans look too dry while baking, stir in an extra splash of water to keep them saucy.
• Use dark molasses: Robust dark molasses gives the beans a deeper, more authentic baked bean flavor compared to lighter syrups.

What To Serve With Baked Beans

These beans are fantastic alongside grilled chicken, turkey burgers, or roasted vegetables. They also make a hearty addition to a weekend breakfast plate with scrambled eggs and low-sodium toast.

How To Store

Keep leftover baked beans in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months, thawing overnight before reheating on the stove.

FAQs

• Can I use dried beans instead of canned? Yes, you can use 1 pound of dried navy beans. You will need to soak them overnight and boil them until tender before mixing them with the sauce.
• Is molasses absolutely necessary? Molasses provides the signature deep flavor of traditional baked beans. If you must substitute it, maple syrup works, but the color and taste will be slightly lighter.
• Can I cook this in a slow cooker? Absolutely, just combine all the ingredients in a slow cooker. Cook on low for 4 to 6 hours until the sauce is thick and bubbly.

Nutrition

• Calories: 220 kcal
• Total Fat: 2.5 g
• Saturated Fat: 0.5 g
• Cholesterol: 0 mg
• Sodium: 35 mg
• Total Carbohydrate: 42 g
• Protein: 8 g

Try More Recipes:

• Easy Low Sodium Beef And Broccoli Recipe
• Low Sodium Salsa Recipe
• Easy Low Sodium Pizza Sauce Recipe