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Healthy Baked Beans Recipe

To make the perfect dish of baked beans, it's best to use navy beans, one of nature's best sources of healthy protein and folate. Navy beans are also rich in a number of minerals, including iron, magnesium, copper, and manganese.

You could just open up a can of baked beans by Heinz or others, but if you give this recipe a try, I think you'll notice a huge difference in savoriness. And you can also feel good about avoiding any bisphenol A that is sometimes found in can linings.

Makes about 4-6 servings


1 cup dried navy beans, soaked for at least six hours
1 yellow onion, finely diced
14 ounces tomatoes
1 garlic clove, minced
1 teaspoon dried basil
1.5 tablespoons honey, maple syrup, or apple juice concentrate
1 tablespoon soy sauce or tamari
1/2 teaspoon whole grain mustard
6 cups vegetable broth (or water if broth is unavailable)
Extra-virgin olive oil


1. Thoroughly rinse and drain soaked beans.

2. In a heavy saucepan, cook the onions, garlic, and basil in olive oil over low to medium heat for about 5 minutes, or until the onions are translucent.

3. Add the navy beans and all other ingredients, save the tomatoes. Place lid on saucepan, but leave it open just a crack to allow steam to escape, and cook over low to medium heat for about an hour.

4. Add tomatoes and cook for another 3 hours over low to medium heat. As the ingredients cook, check the saucepan from time to time to make sure that everything is well covered with liquid.

5. When mixture has thickened, it's ready to be served.

Enjoy this traditional dish of baked beans with some lightly cooked eggs and whole grain toast for a hearty, protein-rich meal.

For a look at a pictorial of this recipe, click here:

How to Make Healthy Baked Beans


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I just want to point out how simple it is to make these beans. And, you have a whole delicious pot when you are finished.

The other thing you can do is cook them in the oven (325) for 1 1/2 to 2 hours then take the cover off for 1/2 hour.

Hopefully after seeing how easy this is, folks will investigate making other things that come in cans and containers.

I will never go back to canned baked beans....NEVER !!! I made this recipe for beans shortly after Dr. Kim put it in his newsletter. I could not believe just how good these 'from scratch' baked beans much better than canned....and there are no artificial sugars or preservatives. Just soak the navy beans overnight and you are good to go the next morning for making the recipe. They are so good I eat them cold in the morning for breakfast as a good protein source! I double the recipe and have been making a huge pot of these every week as a staple to have for any and all meals or a quick 'take it with you' cold lunch! Great source of fiber and boy, do they fill you up! It feels good to know you are eating something that's so good for you too! Simply the best! Thank you Dr. Kim!

I agree, this IS a great recipe for baked beans. My hubby is English and is not fond of the over sweetness of most all brands of American baked beans. Tonight he gave it the big thumbs up! I tried putting mine in the crock pot, on high, while we were at the mall. When we got home, I finished them up in the soup pot without the lid to thicken them up. Super yummy on our "jacket potatoes" tonight. I imagine they will have a go at beans-on-toast in the morning. Thanks for all your great recipes!

These might very well be the BEST baked bean I've ever had!! So much flavor. I added an extra tablespoon of pure maple syrup and a tablespoon of organic molassas. I will certainly be making these again. Love, love, love them!!