Baked Beans With Tomato Sauce
Hearty baked beans infused with sweet molasses, tangy tomatoes, and smoky salt pork, perfect for family dinners or casual gatherings with rich, comforting flavors.
Ingredients
Instructions
- Soak and cook beans as directed for boiled beans.
- Turn into a bean pot or heavy casserole.
- Combine salt, brown sugar, molasses, mustard, tomatoes, and onion; add to beans.
- If the liquid does not cover the beans, add enough hot water to cover.
- Scrape rind of salt pork and cut gashes in fat 1/2 inch apart.
- Press salt pork into the beans, leaving only the rind exposed; or cut in 1/2-inch slices and bury in the beans or lay on top.
- Cover and bake in a slow oven (250° to 275°F) for 6 to 8 hours, adding more water as necessary to keep the beans just covered.
- Remove cover for the last half hour of baking.
Tips & Substitutions
For perfect baked beans, soak the beans overnight to reduce cooking time. If you don't have molasses, brown sugar can be substituted with maple syrup for a different flavor. Consider adding a bit of bacon for extra smokiness or using vegetable broth instead of water for added depth. For a twist, try incorporating spices like paprika or cumin, similar to flavors found in American recipes.
Serving Suggestions
Serve the baked beans as a hearty side at barbecues or potlucks. They pair beautifully with cornbread or a fresh salad. For a complete meal, consider serving them alongside grilled meats or a comforting dish like Cheesy Pork Casserole. Garnish with fresh herbs for added flavor and presentation.
Storage & Reheating
Store leftover baked beans in an airtight container in the refrigerator for up to 5 days. To reheat, add a splash of water and warm them in a pot over low heat or in the microwave until heated through. You can also freeze the beans for up to 3 months; just ensure they cool completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Beans With Tomato Sauce contains roughly 158 calories, with 7g protein, 29g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (23% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 866mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans for this recipe?
Yes, you can use canned beans to save time. If you do, reduce the baking time significantly, as the beans are already cooked. Just combine the canned beans with the sauce ingredients and bake until heated through.
What can I substitute for salt pork?
If you don't have salt pork, you can substitute with bacon or ham hock for a similar flavor. Alternatively, for a vegetarian option, use smoked paprika or liquid smoke to impart a smoky taste without meat.
How do I know when the beans are done cooking?
The beans are done when they are tender and have absorbed the flavors of the sauce. You should be able to easily mash a bean between your fingers. If they're still hard, continue baking and check every 30 minutes, adding water as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).