Tested till perfect Baked Beans with Apples
Baked Beans with Apples
Photography by Matthew Kimura

Baked Beans with Apples

A great source of protein, vitamins, minerals and fibre, beans are something we should include more of in our diet. However, some delicious bean recipes can have a lot of sugar and saturated fat. This no-added-fat quick vegan version uses a bit of molasses and the natural sweetness of apples to weigh in at about half the fat and calories of traditional baked beans.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2004

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 4 4appleapples
  • 1 can (28 oz/796 ml) 1can (28 oz/796 ml)crushed tomatoes
  • 1 1large oniononions, diced
  • 2 2cloves garlic, minced
  • 1 cup 1cupapple cider
  • 3 tbsp 3tbspfancy molasses
  • 4 tsp 4tspcider vinegar
  • 1 tbsp 1tbspdry mustard
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 3 cans (19 oz/540 ml) 3cans (19 oz/540 ml)pinto beanspinto beans or navy beans, drained and rinsed
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Preparation

Peel and dice 2 of the apples; set aside.

In saucepan, bring tomatoes, onion, garlic, apple cider, molasses, vinegar, mustard, salt and pepper to boil; reduce heat and simmer for 10 minutes. Add beans and diced apples, stirring to coat. Scrape into 10-cup (2.5 L) casserole.

Peel and thinly slice remaining apples; overlap on beans. Bake, uncovered, in 300°F (150°C) oven until thickened, about 2 hours. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Or freeze in airtight container for up to 2 weeks. Reheat over medium-low heat.)

Nutritional Information Per serving: about

cal 310 pro 15g total fat 2g sat. fat 0
carb 64g fibre 6g chol 0mg sodium 898mg

% RDI:

calcium 11 iron 33 vit A 7 vit C 22
folate 44
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