Comfy Baked Beans
Per serving
These are the best baked beans I've ever eaten! It is one of those meals that make you look forward to winter. I use crushed tomatoes to make them, but if you can't get crushed tomatoes in a can, use whole or diced tomatoes and mash them before adding them to the recipe. This recipe comes from Canadian Living magazine.
Ingredients
6 serv.Step-by-step instructions
- 1
Rinse beans and sort, discarding any blemished ones and any grit.
- 2
In a large Dutch oven or stockpot, cover the beans with 3 times their volume of water.
- 3
Bring to a boil; boil gently for 2 minutes.
- 4
Remove from heat; cover and let stand for 1 hour.
- 5
Drain, discarding liquid.
- 6
Return soaked beans to the pot along with 3 times their volume of fresh water.
- 7
Bring to a boil; reduce heat and simmer, covered, for 30 to 45 minutes or until tender.
- 8
Drain, reserving 2 cups of the cooking liquid.
- 9
Meanwhile, dice the bacon and set aside.
- 10
In a bean pot or 16-cup casserole, combine the beans, reserved cooking liquid, bacon, tomatoes, onions, ketchup, molasses, sugar, mustard, salt and pepper.
- 11
Bake, covered, in a 300 degree F.
- 12
oven for 2-1/2 hours.
- 13
Uncover and bake for 1 to 1-1/2 hours longer or until the sauce is thickened and coats the beans well.
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