Click for Cookbook LOGIN
"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Baked Beans in Tomato Sauce Recipe

  Tried it? Rate this Recipe:


This recipe for Baked Beans in Tomato Sauce, by , is from Mike's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mike Port


1 pound dry cannellini, borlotti or Great Northern beans
1 Tbsp olive oil
1/4 pound bacon or pancetta, roughly chopped
1/2 medium onion, chopped
4 garlic cloves, chopped
1 Tbsp fresh sage, minced (can sub fresh rosemary)
1/2 to l teaspoon chile flakes (depending on how spicy you want it)
2 Tbsp honey
1/4 cup tomato paste
1 - 15-ounce can crushed tomatoes or tomato sauce
2 cups beef or chicken stock (use gluten-free stock for gluten-free version)
1/2 cup chopped fresh parsley
2 Tbsp balsamic vinegar

I) Pre-soak the beans, either by covering with two inches of water and soaking overnight, or by pouring boiling water over them and soaking them for an hour,
2) Drain the beans and put them in a medium-sized pot and cover with 2 inches of water, Bring to a simmer, cover, reduce the heat to a low simmer and cook until the beans are just soft enough to eat, about t hour, give or take 15 minutes or so, depending on how old the beans are (older beans will take longer to cook).
3) Preheat the oven to 325 F, In a 3 or 4 quart heavy-bottomed, oven-proof, lidded pot such as a Dutch oven, heat the olive oil over medium heat, Add the bacon or pancetta and cook slowly until lightly browned and crispy"
4) Add the chopped onions and increase the heat to medium-high. Cook, stirring often, until the onions begin to brown, Use a wooden spoon to scrape any browned bits off the bottom of the pot.
5) Add the garlic, chile flakes and sage and cook for 1-2 minutes, then add the honey and tomato paste. Stir well to combine. Add the tomatoes or Tomato sauce and the stock, Bring to a simmer. Taste for salt and add some if needed,
5) Drain the beans and add them to the pot, Stir well. Cover the pot and cook in the oven for an hour and fifteen minutes. If still a bit wet, remove the cover and cook for 15 minutes more, Note that the cooking time will depend on several things, the most important being how thoroughly the beans were cooked to begin with when they were simmered, If they are still a bit hard when they go in the oven, it may take several hours to soften them, once the
tomato and honey have been added.
7) Right before serving, gently stir in the chopped parsley and balsamic vinegar. Taste for salt, add more if needed to taste.

Serve either hot or at room temperature,

Number Of Servings:
Number Of Servings:
8 - 10 as a side




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!