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Prep Time: 60 Minutes Cook Time: 300 Minutes |
Ready In: 360 Minutes Servings: 2 |
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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:
3 cups white pea beans |
1/4 lb thick slab bacon |
1 (28 ounce) can crushed tomatoes |
2 cups chopped onions |
3/4 cup ketchup |
3/4 cup molasses |
1/3 cup packed brown sugar |
1 tablespoon dry mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
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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