Tomato Baked Beans

Recipe by Studentchef
READY IN: 3hrs 15mins




  • Soak the beans in 6 cups of water for 8 hours or overnight. Drain just before beginning to cook.
  • Finely chop white onion and tomatoes, separately, in a food processor (Make sure the juice has been take out of the tomatoes).
  • Saute onions in a large pot, with the olive oil until translucent, about 3 minutes. Add tomatoes and saute for 2 minutes longer, adding the salt and pepper in the process.
  • Add crushed fennel seeds, and peanut butter and let blend until peanut butter melts. Add beans and brown sugar and stir thoroughly.
  • Add 4 and a half cups of water, and bring it to a boil. Bring it to a simmer and slow cook for 3 hours, covered. Last hour of it can be uncovered to reduce water. Let it cool before serving.