Canned Baked Beans in Tomato Sauce Recipe Someone loves bean dishes but does not cook them often, because beans require time to soak and cook for a long time, and time for modern women is expensive.
There is always a way out of any situation. In the case of beans, it is necessary to dedicate one day a year to their preparation to save time for a whole year in the preparation of your favorite dishes.
Also, fresh beans have a more delicate casing, which greatly simplifies the cooking process, compared to dried beans, which have a very dry and tough casing.
Most of the harvest of summer beans in tomato in winter can be used as an additional ingredient for soups and borscht, as separate side dishes for meat dishes.
The main feature of canned beans is the choice of raw materials. Beans for canning are picked at the milky ripening stage when they have a soft shell, and the beans can be easily crushed with your fingers. This requirement applies to all varieties of beans.
Therefore, it is better to pick up beans for canning at the dacha and immediately start canning, since they dry out 12 hours after harvesting, losing their softness.
INGREDIENTS FOR MAKING CANNED BAKED BEANS IN TOMATO SAUCE RECIPE
- 2 (16-ounce) cans of Pork Baked Beans
- ¼ cup molasses
- ¼ cup chopped onions
- 4 tablespoons brown sugar
- 1 tablespoon prepared mustard
- 1 tablespoon vegan, red wine vinegar
- 2 tablespoons tomato sauce
- 2 slices bacon, chopped
1ST STEP
- Preheat the oven to 350 degrees F (175 degrees C).
2ND STEP
- Toss baked beans with pork.
3RD STEP
- Add molasses to baked beans.
4TH STEP
- Add onion, brown sugar, yellow mustard, vegan, and red wine vinegar to baked beans.
5TH STEP
- Add tomato sauce
6TH STEP
- Place in a greased casserole dish.
7TH STEP
- Top with bacon, cover, and bake for 3 hours or until thickened.
Also read: PUMPKIN LASAGNA WITH BÉCHAMEL SAUCE