Healthier Baked Beans

Adapted from In Good Health WNY’s Healthcare Newspaper


  • 1 tablespoon Olive Oil
  • 1/2 onion, diced (about 1 cup)
  • 1 cup tomato sauce
  • 2 tablespoons Dijion mustard
  • 1 tablespoon paprika or smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon brown sugar
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon coarse black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 15 oz cans Great Northern beans, rinsed and drained


  1. Preheat oven to 350 F.  Lightly oil an 8-inch square baking pan.
  2. Heat olive oil on medium heat in large skillet.  Add onions and cook for about 5 minutes, stirring occasionally until translucent.
  3. Turn off the heat and add tomato sauce, mustard, vinegar, paprika, garlic powder, brown sugar, salt and pepper.  Stir well, and then gently mix in beans, adding more sauce if preferred.
  4. Pour into prepared baking pan and cover with foil.  Bake the beans for about 25 minutes and serve.

Note:  If using dried beans, about 1½ cups will yield the approximate canned amount.

Helpful tips

Look for canned beans labeled “Low Salt” or “Low Sodium” and thoroughly drain and rinse before using. Nutrition-wise, canned beans and dried beans are about equal. Cooked beans, whether prepared from the dried state or retrieved from a can, can be covered and chilled for up to 5 days.