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Homemade Beans

Baked Beans in Tomato Sauce

A classic comfort food, Baked Beans in Tomato Sauce is a dish made with yellow eye beans slowly baked in a sweet and savory tomato-based sauce.
Course Main Course
Cuisine Canadian
Keyword baked beans, baked beans in tomato sauce, beans
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 1 pound yellow eye beans
  • 4 cups cold water
  • 1/2 tsp baking soda
  • 2 cups tomato sauce
  • 1 cup reserved liquid from cooked beans
  • 1/2 cup molasses
  • 1/3 cup pure maple syrup
  • 1/4 cup brown sugar
  • 1/3 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground mustard
  • dash ground ginger
  • salt and pepper, to taste

Instructions

  1. Place beans in large bowl. Add enough cold water to completely cover the beans plus an additional 2-3 cups. Cover. Soak beans overnight or for at least 8 hours.
  2. Drain soaked beans in colander. Discard water. Place beans in large heavy-bottom pot and add 4 cups fresh cold water. Bring beans just barely to a boil. Reduce heat to low and add 1/2 tsp baking soda. Cover and simmer for approximately 45 minutes, stirring occasionally and fork-testing beans for doneness. Beans should still be firm when pierced with a fork but not hard when cooked nor should they be mushy; they should still hold their bean-shaped form. Do not overcook or beans will become mushy and lose their shape.

  3. Position oven rack in lower third of oven and preheat oven to 300°F.
  4. Drain the beans in large colander, reserving the liquid. Set liquid aside. Rinse the beans with cold water and drain well. Place beans in 3-quart Dutch Oven or casserole dish. Combine the remaining ingredients into a large measuring cup or bowl. Whisk or stir well to mix sauce ingredients and add to the beans. Stir beans and sauce gently until well combined.

  5. Bake, covered, for about 3 hours or until beans are fork-tender. Check beans 2-3 times during baking to stir and add more reserved liquid if and as needed. Do not overbake or beans may become mushy.

Recipe Notes

Yield: Apx. 6-8 servings

 

 

 

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