Comfy Baked Beans
|White beans||3 Cup (48 tbs)|
|Bacon slab/Salt pork 125 g||1⁄4 Pound|
|Tomatoes||1 Can (10 oz)|
|Chopped onions||2 Cup (32 tbs)|
|Ketchup||3⁄4 Cup (12 tbs)|
|Fancy molasses||3⁄4 Cup (12 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1 Tablespoon|
Rinse beans and sort, if necessary, discarding any blemished ones and any grit.
In large Dutch oven or stockpot, cover beans with 3 times their volume of water.
Bring to boil; boil gently for 2 minutes.
Remove from heat; cover and let stand for 1 hour.
Drain, discarding liquid.
Return soaked beans to pot along with 3 times their volume of fresh water.
Bring to boil; reduce heat and simmer, covered, for 30 to 45 minutes or until tender.
Drain, reserving 2 cups (500 mL) cooking liquid.
Meanwhile, dice bacon; set aside.
In bowl, and using potato masher, mash tomatoes in their juice.
In bean pot or 16-cup (4 L) casserole, combine beans, reserved cooking liquid, bacon, tomatoes, onions, ketchup, molasses, sugar, mustard, salt and pepper.
Bake, covered, in 300Ã‚Â°F (150Ã‚Â°C) oven for 2-1/2 hours.
Uncover and bake for 1 to 1-1/2 hours longer or until sauce is thickened and coats beans well.
Makes about 10 cups (2.5 L)