Oh, comfort food. I have to admit, I’m a Heinz Vegetarian Baked Beans kind of girl. Beans on toast is one of my comfort foods and I knew I wanted to make this when I saw the recipe in the book. But… 8 hours. Really? Plus a soak overnight? This would have been the perfect instance for my crock pot, but I’m a crock pot newbie and I didn’t really want to screw with guessing now to make this easier.
I cheated, I admit it. I used tinned beans. And I made them on the stovetop instead of baking them. I could have baked them probably at 350˚ for an hour or so to make it work but I just honestly boiled them on the stovetop until the liquid condensed and got thick. I feel bad, but they taste so good! Maybe one weekend day I’ll cook these as written, or maybe even try them in the pressure cooker.
Tomato Baked Beans
pg 53 The Laura Secord Canadian Cookbook
Undoubtedly beans rank as our national dish and just so we satisfy the “with tomato” devotees, here’s another recipe.
1 pound navy or pea beans
water to cover
Preheat oven to 250˚ F.
Drain, and cover with fresh water.
Bring to a boil, and simmer, uncovered until skins burst when blown upon.
Drain and place beans in a large bean crock or 1 1/2 quart casserole.
Mix together and pour over beans:
1 cup chopped onions
1/2 pound salt pork, chopped (didn’t even bother subbing anything)
2/3 cup molasses
1/2 cup catsup
2 teaspoons salt
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce (used the vegan one)
3 cups boiling water
Bake, covered, in a 250˚ oven for 8 hours, adding a small amount of boiling water from time to time so that beans do not become dry. Remove cover during last 30 minutes of baking.
Makes 6 to 8 servings.