I don't know about y'all, but baked beans are one of my favorite parts of a summer BBQ! They remind me of the beans my grandma, Tootsie, used to make when we had cookouts at my grandparents' house in the summers. I took her recipe (full of brown sugar and sugary ketchup!) and made it be more helpful for diabetics and those waging war again insulin resistance.
This is a simple recipe with ingredients that can be purchased from any grocery store will take your regular ol' baked beans up a notch or 17!
Coach MB's Favorite BBQ Baked Beans:
2 15oz cans of either Cannellini or navy beans--do not rinse!
1/4c no sugar added ketchup
1-2T of prepared yellow mustard
1T black strap molasses
Several hefty glugs of Worcestershire sauce (let the Holy Spirit tell you when enough is enough!)
1/3c Swerve Brown Sugar
1/2tsp of mineral salt
1/8tsp black pepper
a good shake of chili pepper
a good shake of paprika
Turn on oven to 350F so that it's pre-heating while you're mixing.
Place all ingredients into a 9x13 pan and mix well.
Put 9x13 pan into the oven and bake for 30-35 minutes until it's all bubbly and smelling amazing!
This pairs well with any barbecue or cookout you'll have this summer, and they re-heat beautifully! The Cannellini and navy beans are both very gentle on blood sugar and the Swerve keeps things sweet without adding in extra carbs.
Serving size is 1/2c beans is 17-20g carbs (depending on which bean you use).
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