Stovetop Baked Beans

Written By Judy Doherty
Stovetop Baked Beans

Stovetop Baked Beans

Yield 6
Author Judy Doherty
Prep time
2 Min
Cook time
10 Min
Total time
12 Min

Here is a delicious recipe for baked beans that are lower in sodium than their store-bought canned counterparts.

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Ingredients

  • 2 cans pinto beans, no added salt, not drained
  • 1 tablespoon tomato paste
  • 2 tablespoons molasses
  • 1 tsp mustard
  • 1 tablespoon honey
  • 2 tablespoons rice wine vinegar
  • 1 tsp garlic powder

Instructions

  1. Place all ingredients in a saucepan and stir well.
  2. Bring to a boil, then lower to a simmer.
  3. Allow to cook on low heat for 10 minutes.
  4. Serve hot

Nutrition Facts

Calories

152

Fat

1 g

Sat. Fat

0 g

Carbs

30 g

Fiber

7 g

Net carbs

24 g

Sugar

10 g

Protein

7 g

Sodium

42 mg

Cholesterol

0 mg
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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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