Helen's Baked Beans in Tomato Sauce
Classic oven baked beans.
Yield
6 servingsPrep
5 minCook
7 hrsReady
15 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
navy beans, dried
|
|
| ½ | pound |
bacon
|
|
| ¾ | cup |
onions
diced |
|
| 1 | each |
green bell peppers
|
|
| ¾ | cup |
celery
diced |
|
| 28 | ounces |
tomato sauce
|
|
| 1 ½ | teaspoons |
dry mustard
|
|
| ¼ | cup |
molasses
|
|
| ½ | cup |
brown sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
navy beans, dried
|
|
| 226.8 | g |
bacon
|
|
| 177 | ml |
onions
diced |
|
| 1 | each |
green bell peppers
|
|
| 177 | ml |
celery
diced |
|
| 809.2 | ml/g |
tomato sauce
|
|
| 7.5 | ml |
dry mustard
|
|
| 59 | ml |
molasses
|
|
| 118 | ml |
brown sugar
|
*
|
Directions
Soak beans over night in salted water.
Drain and cook the soaked beans until tender.
Chop the vegetables.
Simmer bacon, onion, pepper, and celery but do not brown.
Place all ingredients in a casserole, bean crock (or use a slow cooker on high) and bake at 300℉ (150℃) for 2 to 7 hours until done.
