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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Tomato Bean Bake Recipe

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This recipe for Tomato Bean Bake is from Cooking tribute to Sandra Lee Evans, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Navy beans
4 cups water
1 small bay leaf
2 cups chopped onions
1/2 cup chopped celery
2 cloves of minced garlic

14 ounce Canned tomatoes
1 tablespoon sweet pickle relish
1/2 cup brown sugar (packed)
2 teaspoons prepared mustard
1 teaspoon salt
1 tablespoon molasses
Directions:
Directions:
1. Put beans, water, bay leaf, onion, celery and garlic into large heavy saucepan. Bring to a boil. Cover. Simmer for 1 1/4 hour until the skins begin to burst. ***** Soaking beans overnight will reduce simmering time to half.
2. Remove bay leaf and discard. Add remaining ingredients. Turn into bean pot or 2 1/2 quart casserole. Cover. Bake in 300 degree oven for 3 - 4 hours until beans are very tender. Add a bit more water if needed.
3. Best turn out is if you use the U.S.A. mixed bean mix. Soak 12 hours and then begin recipe.
Personal Notes:
Personal Notes:
* Most of us oldies, like Rick and Diane, Randy and Sandra - remember well those baked beans always made to stretch the limited grocery dollar.

 

 

 

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