Stove Top Baked Beans

This recipe comes from Linda's collection. She posts all the time on the bariatriceating.com board. I've seen her on the main board here. The beans are delicious. You could probably cook them in the slow cooker.

STOVE-TOP BAKED BEANS

4 slices bacon, chopped OR 1/2 t. liquid smoke and 1/2 T. olive oil
1 medium onion, diced
3 15-oz. cans kidney beans, drained & rinsed
One 6-oz. can tomato paste
3/4 cup water
1/2 cup crushed Pineapple, UNDRAINED
2 T. sugar free maple syrup
1 T. molasses
1 t. yellow mustard
3/4 t. salt
1/4 t. black pepper
1/4 t. garlic powder
1 T. 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