Over the years I have made many batches of baked beans from many different recipes. And, as usual, no single recipe satisfied my expectations.
So, that lead me to develop my own original Baked Beans recipe.
In this recipe I show the measurements in both Imperial and Metric so all my readers will be able to use the recipe easily.
I came across a really useful kitchen gadget that makes these conversions, as well as many other functions, a snap. Check out the KitchenCalc handheld calculator and the KitchenCalc Countetop calculator.
- Soak the dried beans over night in 5 cups (1.2L) of water in a covered saucepan.
- Drain the beans and rinse well.
- Add 5 cups (1.2L) of fresh water, along with 1 tsp (5mL) of Salt, to the soaked beans. Bring to a boil. Reduce heat and simmer for 30 minutes.
- Drain beans and rinse well.
- In a greased, oven-proof casserole place half of the beans evenly on the bottom. Sprinkle with half of the onions, green peppers and bacon.
- Arrange the other half of the beans on top and sprinkle with remaining onions, green peppers and bacon.
- In a suitable container mix 2 Cups (500mL) of water, the tomato paste, brown sugar, molasses, 1 tsp (5mL) salt, pepper and dry mustard. Mix well.
- Gently pour this mixture over the beans.
- Cover and bake at 250 deg. F (120 deg. C) for 6-7 hours.
- Periodically check the beans, stir and add water if needed.
- Remove saucepan cover for the last half hour.
- Makes approximately 6-8 servings.
- Serve and top with grated cheddar cheese (optional).
The Ingredients
Place half of the beans evenly on the bottom.
Gently pour sauce mixture over the beans.