Baked Beans And Pork In Tomato Sauce Recipe

There’s something so comforting about a simmering pot of homemade baked beans, especially when they’re loaded with crispy bacon and a sweet, tangy sauce that packs just the right punch of heat. Let me take you on a delicious journey to uncover the secret of these irresistibly savory homemade baked beans that’ll have your kitchen smelling like pure heaven.

I adore preparing nourishing and mouthwatering specialties of my own, such as Baked Beans and Pork in Tomato Sauce. This relaxed recipe calls for dried navy beans, thick-cut bacon, and a sumptuous mix of crushed tomatoes and molasses, classically balanced with Dijon mustard and smoked paprika.

I think it’s perfect for a quick but hearty meal.

Baked Beans And Pork In Tomato Sauce Recipe Ingredients

• Dried navy beans: High in fiber and protein, providing a hearty base.
• Thick-cut bacon: Adds smoky richness and savory flavor.
• Onion: Provides aromatic depth and natural sweetness.
• Garlic: Enhances overall flavor with a pungent zest.
• Crushed tomatoes: Adds acidity and a vibrant tomato flavor.
• Molasses: Sweetness with a rich, deep flavor profile.
• Brown sugar: Balances acidity with gentle sweetness.
• Dijon mustard: Offers a tangy, pungent kick.
• Apple cider vinegar: Introduces a tart, bright contrast.
• Smoked paprika: Contributes a smoky, earthy undertone.
• Cayenne pepper: Optional spice for those who like heat.

Baked Beans And Pork In Tomato Sauce Recipe Ingredient Quantities

• 1 pound dried navy beans
• 8 ounces thick-cut bacon, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup molasses
• 1/4 cup brown sugar, packed
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and black pepper, to taste
• Water, as needed for cooking beans

How to Make this Baked Beans And Pork In Tomato Sauce Recipe

1. Wash the dried navy beans under cold running water. Put them in a big pot and cover them with water. Allow them to soak overnight or use the quick soak method: boil the beans uncovered for 2 minutes, then cover them and let them soak for 1 hour.

2. Post soaking, drain and rinse the legumes. Refill the pot with fresh water, making sure the beans are covered by at least 2 inches of water. Bring to a vigorous boil, then reduce heat and simmer for about 45 minutes until tender but not mushy. Drain and set aside.

3. Set your oven to 325°F (160°C) to warm up.

4. In a big skillet or Dutch oven, cook the chopped bacon over medium heat until it is crisp. With a slotted spoon, remove the bacon pieces from the pan and set them aside. Keep the fat in the pan.

5. Chop the onion and add it to the skillet with bacon fat in it. Cook the onion in the bacon fat until it turns translucent; this should take about 5 minutes. Make sure to stir, and if you have any trouble, use the spatula to assist and remind the onion who’s boss so it can turn translucent. After the 5 minutes are up, turn up the heat slightly, as you’re about to add a more intense flavor with minced garlic. Stir in the minced garlic and cook until fragrant, then proceed with your dish.

6. Add the crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, cayenne pepper (if using), and the cooked bacon to the skillet. Stir to combine.

7. Add salt and black pepper to the tomato sauce for seasoning and to taste.

8. Stir the beans into the sauce and make sure they are completely covered. They are going to hang out with the sauce for a while, and when we serve the sauce, we want the beans to be a part of it.

9. Move the blend to a large dish that can withstand the oven, or keep it in the Dutch oven. Ensure that the dish is covered tightly with foil or a lid.

10. Place in oven that has been heated to the proper temperature. Watch the clock. If you see your project starting to dry out, feel free to add some moisture. Remove when time is up and serve at your desired temperature.

Baked Beans And Pork In Tomato Sauce Recipe Equipment Needed

1. Large pot
2. Colander or sieve
3. Skillet or Dutch oven
4. Slotted spoon
5. Chef’s knife
6. Cutting board
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Oven-safe dish with lid or aluminum foil
11. Wooden spoon or another stirring utensil

FAQ

• Can I use canned beans instead of dried beans?Certainly! Canned beans can be used in place of dry beans. For this recipe, use about three 15-ounce cans of beans, drained and rinsed. Omit the steps in which the dry beans must be soaked and cooked before adding them to the chili.
• How do I soak the dried beans effectively?Wash the beans, then place them in a large bowl and cover with water. Allow them to sit overnight or for a minimum of 8 hours to become tender.
• Can I make this recipe vegetarian?Omit the bacon and use vegetable broth (instead of water) to cook the beans, and you have depth of flavor in a vegetarian version.
• What’s the best way to thicken the sauce?Should the sauce be too thin, let it simmer…
• Is the cayenne pepper necessary?No, the cayenne pepper is optional and only adds heat. If you prefer milder flavors, you can omit it.
• How can I store leftovers?1. Any leftovers should be stored in an airtight container and placed in the refrigerator. 2. The refrigerator can safely store leftovers for up to 4 days. 3. The leftover food can be frozen and safely stored in the freezer for up to 3 months.
• Can I add other vegetables to the dish?For sure! You can throw in some bell peppers, carrots, or celery when you’re sautéing the onions for added taste and nourishment.

Baked Beans And Pork In Tomato Sauce Recipe Substitutions and Variations

Dried navy beans:
Substitutes can be used with either dried Great Northern beans or cannellini beans.
Thick-cut bacon:
Substitute pancetta or ham hock for a slightly different flavored dish.
Molasses:
Instead of using refined sugar, you could try using honey or maple syrup as a sweetener. These alternatives are often used in the recipes of those who follow a more natural or health-conscious diet, since they are less processed than white sugar. Yet is there any actual benefit to these sweeteners over refined sugar? Let’s take a closer look.
Dijon mustard:
You can substitute yellow mustard or grainy mustard for Dijon.
Smoked paprika:
For a smoky flavor, you could use straight paprika or chipotle powder.

Pro Tips

1. To enhance the flavor, consider using a smoked bacon or pancetta as a substitute for the thick-cut bacon. This will add a deeper smoky note to your baked beans.

2. If you prefer a thicker sauce, after adding the crushed tomatoes and other ingredients to the skillet, let the mixture simmer for an additional 10-15 minutes to reduce and concentrate the flavors before stirring in the beans.

3. When simmering the soaked beans, try adding a bay leaf or two to the water. This will infuse the beans with subtle herbal notes that can complement the other flavors in the dish.

4. For a richer and creamier texture, you can mash a small portion of the cooked beans before mixing them with the tomato sauce. This will help to naturally thicken the sauce as it bakes.

5. For a hint of extra smokiness and complexity, try adding a dash of liquid smoke or a teaspoon of chipotle in adobo sauce during the mixing of the tomato sauce ingredients. Adjust to taste to avoid overpowering the other flavors.