Canadian Baked Beans
On a recent trip to the grocery store we passed through the dried bean section. The chef suddenly remembered his mom cooking baked beans, and it was long and complicated process.
So, we decided to try it for ourselves, and see if modern technology has made things any easier. Probably not, but we found this recipe for baked beans that includes maple syrup, so the chef decided it was worth trying. Anything that has maple syrup in it can’t be all bad!
The recipe is adapted from Great Canadian Feast
The recipe was easy to make, but remember to start it the night before you want to have the beans. We really enjoyed it, and have made it again a couple of times.
Canadian Baked Beans
- 4 cups dried navy beans
- 1 lb salt pork (we use cooked ham or thick bacon)
- 1 cup water
- 1 large onion, finely diced
- 1/2 cup maple syrup
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1 tsp dry mustard
- Salt and pepper
- Place beans in a large pot, cover with cold water, and soak overnight.
- In the morning, drain beans, and discard water.
- Return beans to pot, and cover with fresh water.
- Add salt pork, and bring to a boil.
- Reduce heat to low, cover, and simmer for 30 to 45 minutes, or until the beans are just tender, but still firm.
- Drain beans. Remove salt pork, and slice into thin strips.
- Place beans in large slow cooker with 1 cup water, salt pork, onion, maple syrup, ketchup, brown sugar, molasses and mustard. Season with salt and pepper.
- Cook on low setting for 7 to 8 hours, checking periodically to ensure there is enough liquid. (You may need to add some hot water, without stirring, if beans get too dry.)
- Stir well before serving.
Serves 8.
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You can find more information on the gluten free section of my Excel tips website.
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