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Date-Sweetened Baked Beans Recipe – The Washington Post

The Washington PostDemocracy Dies in Darkness

50 mins  |  Main

By Ellie Krieger

These saucy, sweet-tangy baked beans get their sweetness from dates — with no added sugar. The result is a dream come true — a comfort food classic that’s lip-smackingly tasty, and better-for-you, too. If, instead of using canned, you want to use beans you’ve cooked yourself from dried beans, use 4 1/2 cups of cooked beans (see related recipe).

Storage: Refrigerate for up to 4 days.

From cookbook author and registered dietitian nutritionist Ellie Krieger.


measuring cup

Servings: 6 (makes about 5 cups)


Time Icon
15 mins
Total: 50 mins
  1. Step 1

    Position a rack in the middle of the oven and preheat to 350 degrees.

  2. Step 2

    In a blender, combine the water, dates, vinegar, tomato paste, ground mustard, paprika, salt and pepper and blend until smooth.

  3. Step 3

    In a Dutch oven or other large ovenproof pot over medium heat, heat the oil until it is shimmering. Add the onion and cook, stirring occasionally, until tender, about 3 minutes. Add the beans, then pour the contents of the blender into the pot and stir to combine.

  4. Step 4

    Transfer to the oven and bake, uncovered, for about 35 minutes, or until the mixture is bubbling and the sauce has thickened.

Nutritional Facts

Per serving (generous 3/4 cup)

  • Calories


  • Carbohydrates

    58 g

  • Cholesterol

    0 mg

  • Fat

    6 g

  • Fiber

    17 g

  • Protein

    12 g

  • Saturated Fat

    1 g

  • Sodium

    400 mg

  • Sugar

    19 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published September 14, 2023

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