Comfy Baked Beans Recipe


Main Ingredient


 White beans3 Cup (48 tbs)
 Bacon slab/Salt pork 125 g1⁄4 Pound
 Tomatoes1 Can (10 oz)
 Chopped onions2 Cup (32 tbs)
 Ketchup3⁄4 Cup (12 tbs)
 Fancy molasses3⁄4 Cup (12 tbs)
 Packed brown sugar1⁄3 Cup (5.33 tbs)
 Dry mustard1 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 502 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.8%

Saturated Fat 2.2 g11.1%

Trans Fat 0 g

Cholesterol 15.7 mg

Sodium 745 mg31%

Total Carbohydrates 89 g29.8%

Dietary Fiber 12.6 g50.6%

Sugars 36.5 g

Protein 24 g47.3%

Vitamin A 5.9% Vitamin C 12.5%

Calcium 26.8% Iron 53.8%

*Based on a 2000 Calorie diet


Rinse beans and sort, if necessary, discarding any blemished ones and any grit.
In large Dutch oven or stockpot, cover beans with 3 times their volume of water.
Bring to boil; boil gently for 2 minutes.
Remove from heat; cover and let stand for 1 hour.
Drain, discarding liquid.
Return soaked beans to pot along with 3 times their volume of fresh water.
Bring to boil; reduce heat and simmer, covered, for 30 to 45 minutes or until tender.
Drain, reserving 2 cups (500 mL) cooking liquid.
Meanwhile, dice bacon; set aside.
In bowl, and using potato masher, mash tomatoes in their juice.
In bean pot or 16-cup (4 L) casserole, combine beans, reserved cooking liquid, bacon, tomatoes, onions, ketchup, molasses, sugar, mustard, salt and pepper.
Bake, covered, in 300°F (150°C) oven for 2-1/2 hours.
Uncover and bake for 1 to 1-1/2 hours longer or until sauce is thickened and coats beans well.
Makes about 10 cups (2.5 L)