Baked Beans with Tomatoes

adapted from a Food 52 recipe – a site with thousands of recipes and food info – check it out!

A variation on a classic – use pinto or any dry bean you prefer – marfax or yellow eye or Jacob’s cattle. We suggest soaking your beans the night before.

A variation on the classic baked bean recipe or chili without the beef!


1/2 cup dry beans - see above for options
1 tsp thyme
1 clove garlic, peeled and smashed
1 small yellow onion, diced- keep the onion ends for the cooking of the beans
1 strip of cooked and crumbled bacon keeping 1 tbsp of the bacon fat - or olive oil if no bacon
1/8 tsp paprika
1/2 tsp chili pepper (optional)
1 can (about 2 cups) diced tomatoes
2 tbsp apple cider vinegar
1 1/2 tsp mustard
1/4 cup brown sugar - you can sub 1/2 the sugar and add 2 tbsp molassas


  1. Soak beans in water the night before. Drain and rinse.
  2. In a large pot place the beans, onion ends, thyme, pinch of salt and enough water to cover by 1″. Simmer for about 30-40 minutes or until tender. Preheat oven to 250 degrees.
  3. When beans are done drain – reserving about 1-2 cups of the cooking liquid.
  4. In another large pot or Dutch oven saute the onions in the bacon fat (or olive oil). Add the remainder of the herbs.
  5. Add the tomatoes and bacon and beans and 1/2 cup of the bean liquid. Stir to combine all.
  6. Cover and place in the oven and bake for about 1 1/2 hours – check after about 30 minutes, add more of the liquid if all has evaporated. Continue to bake until the beans are soft and the sauce has thickened. 
  7. Uncover the pot and continue to bake, about 20 minutes – the top will caramelize and the edges will brown.


Course: Breakfast, Main Dish, Side Dish, Snack

Cuisine: American, New England