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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 160.3
  • Total Fat: 2.2 g
  • Cholesterol: 2.8 mg
  • Sodium: 295.7 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 10.3 g
  • Protein: 9.8 g

View full nutritional breakdown of Baked Beans with Tomatoes calories by ingredient
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Baked Beans with Tomatoes

Submitted by: BUDGETMOM
Baked Beans with Tomatoes

Introduction

Classic BBQ beans for a crowd, freeze some to make cowgirl beans if desired Classic BBQ beans for a crowd, freeze some to make cowgirl beans if desired
Number of Servings: 12

Ingredients

    1 pound dry navy beans or northern beans
    1/2 of a 6 oz can tomato paste (save the rest and make juice)
    1 teaspoon salt
    1 onion, coarsely chopped
    1/2 teaspoon dry mustard (or 1 1/2 tsp yellow mustard)
    1/3 cup brown sugar
    1-2 tablespoons of molasses
    1-1/2 cups hot water or bean juice
    4 slices of chopped natural bacon (raw bacon will yeild some grease which is calculated)

Directions

Soak beans overnight, or do a quick soak.

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 300 for 5 to 7 hours.

Or if you prefer, after soaking the beans you can combine everything in a crock pot on low (about 8 hrs). Makes about 12 1/2 cup servings.






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Member Ratings For This Recipe

  • This was so good. I doctored it alittle for my deit. 1 cup of brown sugar splenda, was the best baked beans I have ever made. I also used cooked bacon so I could lower the fat content. I am a gastric bypass patient small amount went good. - 1/14/09

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