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.
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Units: US | Metric
- 1Rinse beans and sort, discarding any blemished ones and any grit.
- 2In a large Dutch oven or stockpot, cover the beans with 3 times their volume of water.
- 3Bring to a boil; boil gently for 2 minutes.
- 4Remove from heat; cover and let stand for 1 hour.
- 5Drain, discarding liquid.
- 6Return soaked beans to the pot along with 3 times their volume of fresh water.
- 7Bring to a boil; reduce heat and simmer, covered, for 30 to 45 minutes or until tender.
- 8Drain, reserving 2 cups of the cooking liquid.
- 9Meanwhile, dice the bacon and set aside.
- 10In a bean pot or 16-cup casserole, combine the beans, reserved cooking liquid, bacon, tomatoes, onions, ketchup, molasses, sugar, mustard, salt and pepper.
- 11Bake, covered, in a 300 degree F.
- 12oven for 2-1/2 hours.
- 13Uncover 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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Nutritional Facts for Comfy Baked Beans
Serving Size: 1 (285 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 476.3
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 3.0 g
- Cholesterol 12.8 mg
- Sodium 1204.2 mg
- Total Carbohydrate 88.4 g
- Dietary Fiber 12.2 g
- Sugars 49.2 g
- Protein 12.7 g