Baked Beans
Baked Beans
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  • 4 cups (1 litre) dried navy beans
  • Water for soaking
  • 7 cups (1.75 litres) cold water, approximately (for cooking)
  • 3 onions, chopped
  • 1/2 lb (250 g) meaty salt pork, rind removed, cubed
  • 3 plum tomatoes, diced
  • 5 slices bacon, cut crosswise into small pieces
  • 1 cup (250 ml) ketchup
  • 1/2 cup (125 ml) molasses
  • 1/4 cup (60 ml) brown sugar
  • 2 tablespoons (30 ml) balsamic vinegar
  • 1 teaspoon (5 ml) dry mustard
  • 1 teaspoon (5 ml) salt
  • Pepper
  • Preparation
  • Place the beans in a large bowl. Add lukewarm water to cover and soak overnight at room temperature. Add water as needed to ensure beans remain covered. Rinse and drain.
  • With the rack in the middle position, preheat the oven to 120°C (250°F).
  • Combine all ingredients in a large (about 4.5-litre/18-cup) ovenproof Dutch oven or bean pot. Season with pepper.
  • Add enough cold water to cover the beans by 5 cm (2 inches). Bring to a boil.
  • Cover and transfer to the oven. Bake, stirring hourly, until the beans are tender, about 7 hours. Add water as needed during cooking.
  • Description
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