Honey-Baked Beans

cooking
Written By Judy Doherty, MPS, PCII

 

Honey Baked Beans

This makeover of the traditional Boston Baked Bean dish is lighter and lower in sodium but it is so delicious no one will ever know it is healthy!

  • 1 second vegetable oil spray
  • 1 tablespoon sliced bacon strips
  • 1/2 cup onion (diced)
  • 4 cloves garlic (peeled and minced)
  • 2 cans navy beans (15 ounce cans, drained)
  • 2 tsp ground mustard seeds
  • 1 tablespoon honey

  1. Saute the bacon strips with a tiny dash of vegetable oil spray.

  2. When the bacon strips are browned, add the onion and garlic. Saute to translucent.

  3. Add the canned beans, honey, and mustard. Cover and bring to a boil. Lower th heat and simmer briefly to infuse the flavors.

  4. Serve hot or cold.

Side Dish
American
beans, legumes

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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