Comfy Baked Beans Recipe
Ingredients
| White beans | 3 Cup (48 tbs) | |
| Bacon slab/Salt pork 125 g | 1⁄4 Pound | |
| Tomatoes | 1 Can (10 oz) | |
| Chopped onions | 2 Cup (32 tbs) | |
| Ketchup | 3⁄4 Cup (12 tbs) | |
| Fancy molasses | 3⁄4 Cup (12 tbs) | |
| Packed brown sugar | 1⁄3 Cup (5.33 tbs) | |
| Dry mustard | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 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 mg5.2%
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
Directions
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)
Chef
