If you are used to making baked beans with canned pork and beans or like pork and beans with breakfast, but aren’t thrilled about having the high fructose corn syrup or sugar as part of that, this is for you. I developed this one to get rid of that specifically. This is now good for diabetics. If you want to use a natural sugar instead of Splenda, knock yourself out.
- 1 tablespoon olive oil
- 3 ounces salt pork, chopped
- 32 ounces canned navy beans, with liquid
- 3 tablespoons tomato paste
- 1 tablespoon cider vinegar
- 2 teaspoons molasses
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons Splenda granular
- 1/2 teaspoon sweet paprika
- 1 tablespoon cornstarch
Saute salt pork in a little bit of olive oil until the fat renders out.
Add remaining ingredients to pork in a saucepan and stir until blended.
Bring to a boil, then reduce heat and simmer for 5-10 minutes or until mixture thickens.
Use as you would canned pork and beans.