Comfy Baked Beans

Per serving (1/10 recipe)
Energy	336 kcal
Protein	15 g
Fat	1 g
Carbohydrates	69 g
Total Dietary Fibre	12 g
Calories from fat	4%
An excellent source of Folate, Calcium and Iron. A good source of Thiamin and Niacin

3 cups	dry white pea beans	750 mL
1/4 lb.	bacon, diced (optional)	125 g
1	can (28 oz/798 mL) tomatoes, undrained and chopped	1
2	large onions, finely chopped	2
3/4 cup	ketchup	175 mL
3/4 cup	fancy molasses	175 mL
1/4 cup	packed brown sugar	50 mL
1 tbsp	Dijon mustard	15 mL
1/2 tsp	salt	2 mL
1/4 tsp	pepper	1 mL

Rinse and sort beans. In a large Dutch oven or stockpot, cover beans with 3 times their volume of water. Bring to a boil for 2 minutes. Remove from heat, cover and stand for 1 hour. Drain, discarding liquid. Return soaked beans to pot along with 3 times their volume of fresh water. Bring to a boil; reduce heat and simmer, covered to 30 to 45 minutes or until tender. Drain, reserving 2 cups (500 mL) cooking liquid. In an oven proof casserole combine cooked beans, reserved cooking liquid, bacon, tomatoes, onions, ketchup, molasses, sugar, mustard, salt and pepper. Cover and bake at 300°F (150°C) for 2-1/2 hours. Uncover and bake for 1 to 1-1/2 hours longer or until sauce is thickened and coats beans well.

Crock Pot Version:
Follow directions for soaking and cooking beans as above. Reduce reserved cooking liquid to only 1 cup (250 mL). Place cooked beans and remaining ingredients into crock pot. Cover and cook on LOW 8 to 10 hours.

*Alternative: Prepare with precooked beans and bake.