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baked beans

Classic Canadian Dishes: Molasses Baked Beans

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baked beans

These classic baked beans have East Coast roots — the use of molasses versus maple syrup is a Maritime tradition stemming from New England, in particular Boston. They’re on the sweeter side, so those looking for a more savoury or tomatoey rendition will want to add 1 cup of ketchup.

baked beans

Molasses Baked Beans Recipe

These classic baked beans have East Coast roots — the use of molasses versus maple syrup is a Maritime tradition stemming from New England, in particular Boston.
5 from 2 votes
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Course: Side Dish
Preparation: Bake
Prep Time: 12 hours hours
Cook Time: 5 hours hours
Total Time: 17 hours hours
Servings: 6
Author: Gabby Peyton

Ingredients

  • 2 cups dried white navy beans
  • 1/2 lb slab bacon diced into cubes
  • 1 medium onion ends trimmed, peeled, chopped finely
  • 1/2 cup molasses
  • 1/4 cup brown sugar tightly packed
  • 2 Tbsp apple cider vinegar
  • 1 tsp ground mustard
  • salt and pepper to taste
Imperial – Metric

Instructions

  • Place the dried beans into a Dutch oven with 6 cups (1.5 L) of water. Soak overnight.
  • Drain and pour beans back into the pot with enough water to cover the beans by a couple of inches, cook for 30 minutes until they are tender but still firm. Drain beans, making sure to reserve cooking liquid, set aside.
  • Preheat the oven to 325 °F (160 °C). While the oven is preheating, cook pork over medium-high heat in the Dutch Oven until fat is rendered and pork is beginning to brown, then add the onion cooking until tender.
  • Add the beans back to the pot, along with molasses, brown sugar, apple cider vinegar, ground mustard, salt and pepper and 3 cups (750 mL) of reserved bean water.
  • Bake uncovered for 3 to 5 hours until the beans are tender, and the sauce has thickened, and the edges of the pot get sticky.
    (Note: if beans get dry, add another cup of water.)
Nutrition Facts
Molasses Baked Beans Recipe
Serving Size
 
150 mL
Amount per Serving
Calories
538
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
7
g
Cholesterol
 
25
mg
8
%
Sodium
 
269
mg
12
%
Potassium
 
1422
mg
41
%
Carbohydrates
 
79
g
26
%
Fiber
 
18
g
75
%
Sugar
 
35
g
39
%
Protein
 
21
g
42
%
Vitamin A
 
14
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
184
mg
18
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Gabby Peyton

Gabby Peyton

Gabby is a food writer, culinary historian and recipe developer. Based in St. John’s, NL she is the city’s restaurant critic for The Telegram and writes a syndicated food trends column for the Saltwire Network of newspapers. Gabby travels to eat, is always planning her next meal, and is currently writing a book about the history of restaurants in Canada.

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