Baked Beans In Tomato Sauce Recipes

BAKED BEANS IN TOMATO SAUCE

Steps:

• Soak the beans in water: Pre-soak the beans, either by covering with two inches of water and soaking overnight, or by pouring boiling water over them and soaking them for an hour.
• Drain the beans, cover with water, cook until tender: Drain the beans and put them in a medium-sized pot and cover with 2 inches of water. Bring to a simmer, cover, reduce the heat to a low simmer and cook until the beans are just soft enough to eat, about 1 hour, give or take 15 minutes or so, depending on how old the beans are (older beans will take longer to cook).
• Stir in the parsley and balsamic vinegar: Right before serving, gently stir in the chopped parsley and balsamic vinegar. Taste for salt, add more if needed to taste. Serve either hot or at room temperature.

CROCK-POT BAKED BEANS IN TOMATO SAUCE

Steps:

• Soak beans overnight in large bowl.
• Drain, put in large pot and cover with 5 cups of water. Simmer over medium low heat until tender, about 1 hour.
• Drain beans reserving 2 cups of liquid.
• Add beans to slow cooker.
• In a skillet over medium high heat fry bacon until browned, chop and stir into beans.
• Combine juice, chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, pepper and chili, add to beans and stir well.
• Cover and cook on low for 7 to 9 hours. Until beans are tender and flavourful.
• Check and add a little of the reserved liquid as necessary.
• *or high 4-5 hours.

VEGETARIAN BAKED BEANS IN TOMATO SAUCE

Steps:

• Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.
• Drain water from kidney beans. Pour in fresh water to cover by 1-inch; add 1 teaspoon salt.
• Cook beans over low heat for 2 hours. Remove from heat; drain excess water from pan until it just covers beans.
• Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.
• Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.

BAKED BEANS

Steps:

• Preheat the oven to 325 degrees F.
• Put a heavy-bottomed pot (with a lid) over medium-high heat. Add the bacon and cook, stirring often, until the fat renders and bacon begins to crisp, about 6-8 minutes. Add the onion and cook until softened, about 5 minutes more. Stir in the ketchup, tomato puree, brown sugar, vinegar, Worcestershire, salt, pepper, and cayenne and mix well. Bring to a simmer and cook for 5 minutes. Stir in the beans until well coated, cover, and bake in the oven for 1 hour. Remove the lid and continue baking until sauce thickens and the beans begin to brown, about 15 minutes more. Remove from the oven and allow to cool at least 15 minutes before serving.
• Serve warm or at room temperature.

BEANS, BACON & TOMATO BAKE

Steps:

• Preheat oven to 325°. In a 6-qt. stockpot, cook bacon, onion, celery and green pepper over medium heat until bacon is crisp and vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt and pepper. Add tomatoes. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in beans., Transfer to a greased 3-qt. baking dish or a 13x9-in. baking pan. Bake, covered, 35-40 minutes or until beans are tender.

SLOW-COOKER BEANS IN TOMATO SAUCE

Steps:

• Place the beans in a large pot and cover with 10 cups of cold water. Soak the beans in the water at room temperature overnight.
• Bring the beans to a boil, and then reduce the heat until the water is gently simmering. Cook the beans until just tender, about 45-60 minutes, and then drain well. Place all the remaining ingredients, except the salt and pepper, in your slow cooker and mix well.
• Mix in the beans. Cover and cook on the low setting for 8 hours or until the beans are tender, bubbly and delicious. Taste the beans, add salt and pepper if needed, and serve.

BAKED BEANS FROM SCRATCH

Steps:

• Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
• Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
• Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
• Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.
• Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.

HOMEMADE BEANS IN TOMATO SAUCE

Steps:

• PREP - After chopping the Carrot, Celery & Tomato, Heat the Olive / Rapeseed oil in a small pan. ENSURE HEAT IS ON LOW Then add the Carrot & Celery and cook until soft (about 5 mins) occasionally stirring around the pan
• Once the Carrot & Celery are soft add the Tomato & drained Haricot Beans and mix all of it up in the pan, cooking for a further 3-4 mins. Then add the Paprika, Worcestershire Sauce & Tomato Puree and stir in well.
• Add the Boiling Water and stir everything in the pan. Cover and simmer for a further 5-7 mins. Once it starts to bubble, stir around until it becomes thick & saucy, Then Serve