Old-Fashioned Baked Beans

Old-Fashioned Baked Beans

These low-fat baked beans can also be cooked in a slow cooker, such as a crock-pot.


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Serves: 8 person(s) Change

Preparation Time: 10 mins
Cooking Time: 6 hrs

Yield: 8 x 1/2 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 2 cup dried white, cannellini or haricot beans
  • 1 (14 oz) can tomatoes
  • 1/4 cup molasses
  • 1 medium onion, finely chopped
  • 1/2 tsp dry mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp 'Lite' (or 1/4 tsp table salt)


Rinse beans in cold water then place in a large saucepan of boiling water. Return to the boil and cook for 2 minutes.

Remove from heat, cover and leave to swell and soften for 1 hour. Drain.

Place tomatoes, molasses, onion, dry mustard, Worcestershire sauce, and salt in a large casserole dish. Stir in prepared beans. Cover and place in a 300F slow oven for 4 to 6 hours. (Very slow baking allows the full flavor to develop.)


An equal amount of treacle can be used in place of molasses, if desired.

Ingredient suggestion is not included in the nutritional analysis.


If cooking in a slow cooker (crock-pot), make sure that there is sufficient liquid to just cover the beans.