Comfy Baked Beans

Rinse beans and sort, if necessary, discarding any blemished ones and any grit.

In large Dutch oven or stockpot, cover beans with 3 times their volume of water. Bring to boil; boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain, discarding liquid.

Return soaked beans to pot along with 3 times their volume of fresh water. Bring to boil; reduce and simmer, covered, for 30 to 45 minutes or until tender. Drain, reserving 2 cups (500 mL) cooking liquid.

Meanwhile, dice bacon; set aside.

In bowl, and using potato masher, mash tomatoes in their juice.

In bean pot or 16-cup (4 L) casserole, combine beans, reserved cooking liquid, bacon, tomatoes, onions, ketchup, molasses, sugar, mustard, salt and pepper.

Bake, covered, in 300°F (150°C) oven for 2-1/2 hours. Uncover and bake for 1 to 1-1/2 hours longer or until sauce is thickened and coats beans well.

Additional information :

Tips: The carbohydrates in beans cause them to absorb water and swell. That's why it's important not to soak or cook beans in more than the specified amount of water; too much results in overleaching of proteins and carbohydrates.

If you opt to make a meatless version of these beans, increase the salt to 1 tsp (5 mL). If using salt pork, omit the salt altogether.