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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.”
READY IN:
6hrs
SERVES:
6-8
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  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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