Tomato Baked Beans Recipe

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Tomato Baked Beans
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Ingredients:

Directions:

  1. Soak the beans in 6 cups of water for 8 hours or overnight. Drain just before beginning to cook.
  2. Finely chop white onion and tomatoes, separately, in a food processor (Make sure the juice has been take out of the tomatoes).
  3. Saute onions in a large pot, with the olive oil until translucent, about 3 minutes. Add tomatoes and saute for 2 minutes longer, adding the salt and pepper in the process.
  4. Add crushed fennel seeds, and peanut butter and let blend until peanut butter melts. Add beans and brown sugar and stir thoroughly.
  5. Add 4 and a half cups of water, and bring it to a boil. Bring it to a simmer and slow cook for 3 hours, covered. Last hour of it can be uncovered to reduce water. Let it cool before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 215.31 Kcal (901 kJ)
Calories from fat 25.29 Kcal
% Daily Value*
Total Fat 2.81g 4%
Sodium 18.9mg 1%
Potassium 994.14mg 21%
Total Carbs 38.91g 13%
Sugars 13.96g 56%
Dietary Fiber 7.04g 28%
Protein 10.5g 21%
Vitamin C 3.9mg 6%
Iron 4.8mg 27%
Calcium 162.2mg 16%
Amount Per 100 g
Calories 63.51 Kcal (266 kJ)
Calories from fat 7.46 Kcal
% Daily Value*
Total Fat 0.83g 4%
Sodium 5.58mg 1%
Potassium 293.27mg 21%
Total Carbs 11.48g 13%
Sugars 4.12g 56%
Dietary Fiber 2.08g 28%
Protein 3.1g 21%
Vitamin C 1.1mg 6%
Iron 1.4mg 27%
Calcium 47.8mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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