GRANNY SMITH BAKED BEANS

I have had several diabetics tell me they don't eat beans because they are carbs. I have controlled my diabetes for fifteen years by eating beans almost daily. That is the only piece of advice the nutritionist gave me that has actually worked for me. Yes, beans are carbs, but they are good carbs. Not all carbs are created equal! If you don't eat beans, just pass up the recipe. This is not a KETO or low carb blog. I don't follow either program and I have very well controlled diabetes and have never taken insulin. My blood work last month showed an A1C of 5.5. And remember, with any food quantity counts. I suggest a 1/3 to 1/2 cup serving of this recipe with a protein item. Do Not Omit the Cinnamon. Cinnamon is a blood sugar stabilizer and should be used often by diabetics.

4 tbsp salt-free butter
2 large Granny Smith apples, cored and cubed (do not peel)
1/4 cup (not packed) Splenda Brown Sugar Blend
3 tbsp Splenda Granulated
1/2 cup ketchup
1 1/4 tsp ground cinnamon
1 can (24-oz) great northern beans (do not drain)
1 can (24-oz) pinto beans (do not drain)
1 bay leaf, optional

Melt butter in a large skillet; add apples and cook until tender.  Stir in the Splenda products and cook until melted.  Add the ketchup and cinnamon.  Add the two types of beans and the bay leaf-if using, mixing well.  Pour the mixture into a slow cooker or crock-pot. 

Place lid on cooker and cook on high 2 to 4 hours.

 

Note: File Photo for reference only.

Not this exact recipe.