Recipe by Irmgard
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.
Top Review by servantone
Very unhappy with this recipe. I know good things take time and this did take time. I did not cut any corners with ingredients, prep, or cooking. To much tomato taste. I was very hesitant to put any tomatoes into it, because it did just what I thought it would do. The tomato flavor just took over this dish. Sorry, but this was not for my taste.
- 709.77 ml white pea beans
- 113.39 g thick slab bacon
- 793.78 g can crushed tomatoes
- 473.18 ml chopped onions
- 177.44 ml ketchup
- 177.44 ml molasses
- 78.07 ml packed brown sugar
- 14.79 ml dry mustard
- 2.46 ml salt
- 1.23 ml pepper
Directions See How It's Made
- Rinse beans and sort, discarding any blemished ones and any grit.
- In a large Dutch oven or stockpot, cover the beans with 3 times their volume of water.
- Bring to a boil; boil gently for 2 minutes.
- Remove from heat; cover and let stand for 1 hour.
- Drain, discarding liquid.
- Return soaked beans to the pot along with 3 times their volume of fresh water.
- Bring to a boil; reduce heat and simmer, covered, for 30 to 45 minutes or until tender.
- Drain, reserving 2 cups of the cooking liquid.
- Meanwhile, dice the bacon and set aside.
- In a bean pot or 16-cup casserole, combine the beans, reserved cooking liquid, bacon, tomatoes, onions, ketchup, molasses, sugar, mustard, salt and pepper.
- Bake, covered, in a 300 degree F.
- oven for 2-1/2 hours.
- Uncover and bake for 1 to 1-1/2 hours longer or until the sauce is thickened and coats the beans well.