Salsa Baked Beans

Author: Canadian Living


  • 3 cups white pea beans
  • 1/4 lb slab bacon
  • 1/4 lb salt pork
  • 1 can tomato
  • 2 cups chopped onions
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin
  • 3/4 cups bottled taco sauce
  • 3/4 cups fancy molasses
  • 1/3 cup packed brown sugar
  • 1 tablespoon dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 sweet green peppers
  • 2 sweet red peppers


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 heat 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, dried oregano, cumin, taco sauce, molasses, sugar, mustard, salt and pepper.

Bake, covered, in 300ºF (150ºC) oven for 2-1/2 hours. Stir in chopped sweet green or red peppers. Uncover and bake for 1 to 1-1/2 hour longer or until sauce is thickened and coats beans well.


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Salsa Baked Beans