Better Baked Beans

Total Time
40 Mins


Walnuts give these baked beans a nice crunch. Great for any outdoor menu, try it with grilled veggies and chicken breast.

Total Time

Prep Time
20 Mins
Cook Time
20 Mins
Total Time
40 Mins


260 cal
Total Fat
5 g
0 mg
Polyunsaturated Fat
1 g
409 mg
Monounsaturated Fat
3 g
Dietary Fiber
12 g
11 g
46 g


  • 3 (15-ounce) cans navy beans
  • 2 tablespoons olive oil
  • 2 cups onion, minced
  • 2 tablespoons ginger, fresh, minced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin, ground
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 2 medium carrots, diced
  • 2 tablespoons garlic, minced
  • 1 bell pepper, red or yellow, medium-size, diced
  • 1/4 cup mustard, grainy, prepared
  • 1/4 cup dark molasses
  • 2 tablespoons cider vinegar
  • 1 (15-ounce) can tomatoes, low-sodium, diced


  • Parsley, flat leaf, minced
  • California walnuts, lightly toasted, minced


  1. Preheat the oven to 350° F.
  2. Empty the cans of beans into a colander in the sink. Rinse thoroughly and set aside to drain.
  3. Place a large (10 to 12-inch) skillet over medium heat and wait about a minute. Add the olive oil and swirl to coat the pan. Add the onion, spices, and half the salt, and cook, stirring often, over medium heat for 5 minutes or until the onion begins to soften.
  4. Add the carrots, garlic, and bell pepper, plus the remaining salt. Stir to blend, then cover, turn the heat down to medium-low, and cook for 8 to 10 minutes, or until the carrots are tender.
  5. Stir in the mustard, molasses, and vinegar. Cook for 1 minute, then pour in the canned tomatoes with all their liquid. Bring to a boil, lower the heat to a simmer, and cook for 5 minutes. Remove from heat, and gently stir in the beans (careful not to break them).
  6. Transfer to a 9 X 13-inch baking pan, and cover it tightly with foil. Bake undisturbed for 45 minutes.
  7. Serve hot, topped with parsley and walnuts.