Old Fashioned French Canadian Baked Beans
photo by trobert.ahti
- Ready In:
- 17hrs
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 - 1 1⁄2 lb navy beans (2 1/2 to 3 cups measure)
- bay leaf
- 2 garlic cloves
- 1⁄4 cup molasses
- 1⁄4 cup maple syrup
- 3⁄4 cup ketchup
- 1 medium onion, diced
- 2 teaspoons salt
- 2 teaspoons vinegar
- 1 1⁄2 teaspoons dry mustard (Keen's brand is what I use)
- 2 -3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 4 slices bacon (optional)
- reserved bean liquid
directions
- Cover beans with water and soak overnight.
- Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
- Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
- Mix together remaining ingredients (excluding beans and bacon).
- Add beans to bean pot (or any covered dish).
- Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
- Arrange bacon on top.
- Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
- Note: check occasionally and keep beans covered with reserved bean liquid during cooking.
Questions & Replies
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I wanted to try the recipe for the Old Fashioned French Canadian Baked Beans, but I am allergic to tomato (ketchup included). I made some beans the other day that were kind of lacking in something, we couldn't put our finger on it. I want to give it a try again, and this looks good, but what can I use instead of the tomatoes, or can I simply leave it out. If I leave it out, will it still taste good?
Reviews
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These are fantastic! We used to buy some great baked beans in Granby Quebec that were only available on Sunday mornings. Since moving to USA we have never found anything similar until my daughter gave me Boston Bean pot 2 weeks ago and I made your recipe as my first ever baked beans. My wife and I really enjoyed and I have some dry beans soaking in the fridge as we speak so that I can make a new batch without the salt pork for my vegetarian daughter. Thanks for sharing this great recipe. Bob in New Hampshire
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Have made this several times and is almost identical to the ones my French Canadian grandmother made for Christmas "reveillon". The only change I make now and again is using one small pork hock nestled in the beans. Once cooked for 5 to 6 hours, the hock is easily deboned and all fat removed leaving the chunks of meat intact and incorporated back to cook for the final hour or so. Either way with or without the bacon or pork hock my friends keep asking me if I'll be making beans again soon.
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When fixing baked beans, I usually no longer start out with the dried beans, but decided to work from scratch with this recipe, since it definitely brought back memories of how my mom used to make them! And, even though bacon is mentioned in the intro & prep steps, it was not listed in the ingredients, which was fine with me, 'cause I no longer include the meat in baked beans, in deference to my vegetarian son & DIL! All that said, I thoroughly enjoyed the combo of garlic, molasses AND maple syrup here & will definitely be making these great tasting beans again! Thanks for sharing the recipe! [Made & reviewed in Zaar Chef Alphabet Soup tag]