Baked Beans with Tomatoes
- 2 pounds dry navy beans or northern beans
- 6 oz can tomato paste
- 2 teaspoon salt
- 2 onions, coarsely chopped
- 1 teaspoon dry mustard
- 1 cup brown sugar
- 2 to 3 tablespoons of molasses
- 1-1/2 cups hot tap water or bean juice
- 6 to 8 ounces of chopped bacon (ends and pieces are fine)
First you have to soak your beans overnight in plenty of water. Or if it’s too hard to think that far ahead, you can bring them to a boil, cover them, turn off the heat and let them sit for about an hour or two. The point is to plump them up, or reconstitute them to make them easier to cook. After they have soaked (overnight, or in boiling water for an hour) you are ready to begin.
Simmer them on the back of the stove for 40 to 50 minutes. You want the beans to be almost soft. When they seem about done, take them off the stove. Drain off the cooking water, saving about 1-1/2 cups of it (or substitute hot tap water for the drained off bean juice). Place the beans in a casserole with a good lid. Add the tomato paste, salt, onion, dry mustard, brown sugar, and bean juice. Stir it all up so the tomato paste is dissolved. Now lay the chopped bacon over top of everything and place the lid on the casserole. Bake the beans at 300ï¿½ for 5 to 7 hours. Or if you prefer, you can cook them in a crock pot on low. Serve for supper in the winter time, with a nice whole grain bread and carrot salad.
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