These are a little different, but so good!  Not overly sweet, but with that smokey, molassesy flavor that we expect in baked beans.  They are full of complex carbs and are the prefect compliment to your BBQed proteins.

Make them ahead of time ’cause they just get better as  “leftovers”!




4 slices bacon, chopped OR 1/2 teaspoon liquid smoke and 1/2 tablespoon olive oil
1 medium onion, diced
1 red bell pepper, diced
Three 15-ounce cans kidney beans, drained & rinsed
One 6-ounce can tomato paste
3/4 cup water
1/2 cup crushed Pineapple ( juice-packed), UNDRAINED
2 tablespoons sugar free maple syrup
1 tablespoon molasses
1 teaspoon yellow mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon Worcestershire sauce

In a large saucepan, over medium heat, saute the bacon until crispy. (If not using bacon heat the olive oil over medium and add the liquid smoke with the beans.) Add the onions and pepper and saute until soft. Add drained beans, tomato paste, water, pineapple, maple syurp, molasses, mustard, salt, pepper, garlic powder, and Worcestershire sauce. Bring to a boil. Reduce heat to low and simmer, covered for 20 minutes. Remove lid and continue to simmer for 25 minutes, stirring ocassionally, until thickened. Makes approx. eight 1/2-cup servings.

Per Serving: Calories 127; Protein 6 g; Fat 2 g; Carbs 20 g; Sugar 7 g; Sodium 663 mg

7 Comments Add yours

  1. Katharine says:

    Omgosh….this looks aMAZing.

  2. donna says:

    This looks great! Lately I’ve been having fat-free refried beans on toasted Arnold’s whole wheat sandwhich thins for breakfast. This sounds like a great flavor variation.

  3. CaSaundra says:

    I love the sound of these–I’ve always somewhat avoided canned baked beans–I’d much rather made em’ from scratch so I know what is going in them!

  4. Tiffany says:

    This looks delicious!!! I love your postings!!

  5. kristi-bisti says:

    I made these today. I didn’t have any pineapple, so omitted them. They are really good! I probably put a bit too much pepper and I used mustard powder and yellow mustard. Even my kids and hubbie liked them! They really are smoky. I don’t even know how. I will definitely have to pick up some pineapple and add them to my regular repetoire.

    Thanks so much.


  6. takethecake says:

    I’m making this today for dinner tomorrow.. Tomorrow I have been called up for grandma service so its going to be beans dogs on the grill for a quick to fix meal. I’ve even got the liquid smoke and an ancient bottle of Steel’s s.f. maple flavored syrup.. if it doesn’t go bad… I can’t quite imagine the pineapple but that is why Linda is so good at what she does and, I KNOW this recipe, like all of her others, is going to be a hit.

  7. Doreen Soine says:

    The best beens I have ever had. My family loved them too!

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