✅ Keto-Adapted — This recipe is naturally compatible with your dietary preferences! No swaps needed.
10
Prep (min)
20
Cook (min)
0h 30m
Total Time
20
Servings
96.2
Cal/serving
5.9g
Protein/srv
1.6g
Sugar/srv
🧵 Ingredients
1/2 pound dried cranberry beans
1/2 pound dried pinto beans
1/4 pound dried navy beans
1/4 pound dried northern beans
4 medium carrots, cut into 1-inch lengths
4 medium stalks celery, cut into 1-inch lengths
2 small onions, halved
4 dried bay leaves
8 sprigs fresh flat-leaf parsley
4 teaspoons coarse salt
🧪 Full Nutrition(per serving)
96.2
Calories
5.9g
Protein
17.9g
Carbs
4.8g
Fiber
1.6g
Sugar
0.4g
Fat
0.1g
Sat Fat
143.6mg
Sodium
🌍 Origin & History
Baked beans and barbecue go together like smoke and fire. The tradition dates to Native American cooking, where beans were slow-cooked with maple syrup and bear fat. European settlers added molasses and salt pork, creating Boston baked beans. In the South, pit masters added BBQ drippings and brown sugar. Our version skips the brown sugar but keeps the smoky depth from bacon and smoked paprika.
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