Skinny Baked Brown Beans Recipes

BAKED BROWN BEANS (LIGHT)

Steps:

• Rinse the navy beans. No need to presoak for either cooking method below.
• 1a) Pressure cooker (recommended): Put them in a pressure cooker along with the 10 cups of water, oil, and bay leaves. Put them right in -- as in, not in a steamer basket. Cook on high for 35 minutes. (In a Nutricook™, use the starch setting.) If the beans aren't soft after 35 minutes, bring them back up to pressure for another 5 minutes or so.
• OR
• 1b) If you don't have a pressure cooker, put the dried beans in a pot on stove with the water and bay leaves (omit oil), cover, bring to a boil, then reduce to a slow simmer. Let cook for around 2 hours until the beans are soft.
• When the beans are cooked, right away reserve 2 cups (500 ml) of the cooking water. Drain the beans. You can freeze the rest of the broth in a tub as a rich tasting, healthy stock for future cooking (recommended), or discard.
• Assemble in your slow cooker the 2 cups (500 ml) of bean stock, and all the remaining ingredients from the onion down to and including the Kitchen Bouquet. Stir to mix, then add the drained beans. Cook on low for 4 to 6 hours, or on high for 2 hours.

BROWN BEANS

Steps:

• Pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. Allow the beans to soak overnight.
• The next day, drain and rinse the beans, and place them in a large pot. Stir in the chicken broth, ham hock, black pepper, and salt. Bring to a boil over medium heat, and reduce the heat to a simmer.
• Simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. Remove the ham hock before serving.

BROWN SUGAR BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• Put the bacon in a large, cold skillet and cook over medium heat until the fat renders and the bacon is almost crisp, about 8 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add 1 of the cans of beans with their liquid. Drain and rinse the remaining beans, then add them to the skillet. Add the ketchup, sugar, mustard, vinegar, Worcestershire, 1/2 teaspoon salt and pepper to taste. Bring to a low simmer, then transfer to a small baking dish. Bake uncovered until thickened and bubbly, about 50 minutes. Serve warm.

INSTANT POT BROWN SUGAR BAKED BEANS

Steps:

• Add the ingredients to the insert and stir them together well.
• Place the lid and lock. Set to Manual, High pressure, and set for 8 minutes.
• Once finished, natural pressure for about 10-15 minutes, then quick release.
• Stir before serving.
• Add the ingredients to the slow cooker and stir them together well.
• Cover and cook low 6 to 7 hours. Stir before serving.

SKINNY NEWFOUNDLAND BAKED BEANS (LOW FAT)

Steps:

• Soak navy beans in 6 cups of water overnight.
• In the morning drain the beans and place in a cast iron pot with 2 cups of chopped onions (2 whole medium onions) and 5 cups of water.
• Boil the beans and onions on medium heat for 1.5 or 2 hours with the pot half covered.
• (The beans are cooked when the skins begin to split and you can squish one with your tongue on the roof of your mouth.).
• Preheat oven to 325 degrees.
• Drain the bean/onion mixture and return to the cast iron pot with a fresh 5 cups of water.
• Place a whole peeled medium onion in the center of the pot.
• Mix the additional 7 ingredients (vinegar, Splenda, mustard, molasses, ketchup, salt and pepper) and stir into the pot.
• Stir in the chopped turkey bacon.
• Place the covered pot in the oven and bake for 4-6 hours, checking 2 or 3 times to make sure the beans are not drying out. If they appear too dry add another cup of water and continue cooking until they are your desired texture.