Comfy Baked Beans
Yield: 10 cups
Nutrition (Per serving (1/10 recipe))
|3 cups||dry white pea beans||750 mL|
|1/4 lb.||bacon, diced (optional)||125 g|
|1||can (28 oz/798 mL) tomatoes, undrained and chopped||1|
|2||large onions, finely chopped||2|
|3/4 cup||ketchup||175 mL|
|3/4 cup||fancy molasses||175 mL|
|1/4 cup||packed brown sugar||50 mL|
|1 tbsp||Dijon mustard||15 mL|
|1/2 tsp||salt||2 mL|
|1/4 tsp||pepper||1 mL|
Warm up this Winter with a Comforting Classic
This classic baked bean recipe may take some time to prepare, but it’s oh-so worth it! White beans are slow-cooked with fancy molasses and bacon making for a fragrant “welcome home” after a long day.
Rinse and sort beans. In a large Dutch oven or stockpot, cover beans with 3 times their volume of water (about 9 cups). Bring to a boil for 2 minutes. Remove from heat, cover and stand for 1 hour. Drain, discarding liquid. Return soaked beans to pot along with 3 times their volume of fresh water. Bring to a boil; reduce heat and simmer, covered to 30 to 45 minutes or until tender. Drain, reserving 1 cups (250 mL) cooking liquid. Place cooked beans and remaining ingredients into crock pot. Cover and cook on LOW 8 to 10 hours.