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Slow-cooked baked beans from Quebec are pure comfort when it’s cold out. Lardy bacon, thick molasses, and tender white beans come together for a tasty dish that gets better every time you reheat it.
I start making these beans every fall once sweater weather shows up. The smell fills the house, and I’m instantly brought back to Sundays at grandma’s place with everyone squeezed around the table.
Awesome Ingredients
- 1 liter dried white (Navy) beans: They hold their shape and soak up all the flavor
- Soaking water: Don’t skip this—it makes the beans cook quicker and easier to digest
- About 1.75 liters cold water: Beans need to stay under the water as they cook
- 3 onions, sliced: They melt down and add mellow sweetness
- 250g fatty salt pork, cut into chunks, no rind: Get a nicely streaked piece for extra flavor
- 3 Roma tomatoes, chopped: Brings in a bit of zest and brightness
- 5 bacon slices, chopped up: Gives a smoky kick
- 250ml ketchup: Adds a sweet-tangy punch
- 125ml molasses: Makes it dark and gives it old-school depth
- 60ml brown sugar: Smooths out the taste with a caramelly note
- 30ml balsamic vinegar: Adds some bold, deep flavor
- 5ml dry mustard: For a soft spicy background
- 5ml salt: Use more or less to match your taste
- Pepper: If you can, grind it fresh
Step-by-step Simple Instructions
- Soak your beans:
- Pour the beans into a big bowl and submerge them in warm water. Let them sit overnight at room temperature. Top up the water if it gets low. Soaking helps them get soft faster and makes them easier on your stomach. Next day, rinse them really well and drain.
- Get the oven ready:
- Move your rack to the middle of the oven and heat it to 120°C. Low heat is the trick for slow, even cooking where beans stay whole but absorb every bit of flavor.
- Combine everything:
- Dump all the ingredients into a big (about 4.5L) oven-proof pot. Add plenty of pepper, then make sure the bacon and pork are mixed in throughout. Pour in cold water until there’s a good 5cm covering the top of the mix.
- Slow-cook:
- First, boil the whole pot on the stove. Pull it off the burner. Put a lid on and bake it for about 7 hours. You’ll want to gently stir it once per hour. This long, slow cooking makes the beans perfectly tender and locks in all the flavor. If they start peeking out, add a bit more water as they cook.
Molasses is the secret move that makes these beans really special. My grandma went with Grandma brand molasses because it made everything so rich and dark. Every batch I make, that cozy scent brings me right back to her kitchen.
Storage
Keep your beans sealed in the fridge for up to five days. Warm them up gently on the stove or slide them into a 150°C oven for around 20 minutes. If you want to keep them longer, freeze individual servings—good for up to 3 months. To reheat, thaw them in the fridge overnight first.
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Swaps and Variations
If you can’t find Navy beans, Great Northern or cannellini work fine. For a twist, try smoked bacon instead of salt pork. Want it less sweet? Use only half the molasses and brown sugar. A pinch of cayenne will turn up the heat if you like it spicy.
Serving Ideas
Traditionally, folks eat these beans at breakfast with fried eggs and thick slices of toast. They’re also the best mate to oven-baked ham or grilled sausage. For a lighter meal, serve the beans on rustic toast and top with chopped fresh parsley. When it’s cold, pair them with a simple slaw to balance out all that rich goodness.
Cultural Background
Baked beans are baked into the roots of Quebec and Francophone Canadian food. Back in the day, they’d be cooked on Saturday for eating on Sunday, since no one wanted to cook on the Sabbath. Lumberjacks also carried these filling, easy-to-pack beans for long forest shifts.
Frequently Asked Questions
- → How long do beans take to cook?
Dry beans should bake for seven hours in an oven set to 250 °F (120 °C) for a soft texture.
- → Do I need to soak beans first?
Yes, soak the dry beans in warm water overnight to prepare them for cooking.
- → Can bacon be swapped out?
You can use ham or smoked meat instead of bacon for another amazing flavor.
- → What role does molasses play?
Molasses adds a rich, sweet syrupy flavor that perfectly balances the dish’s taste.
- → How can I stop beans from drying out?
Make sure the beans stay submerged in water throughout the cooking process.