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Comfy Baked Beans

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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.”
10 cups

Ingredients Nutrition


  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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