Recipe by Sue's Kitchen
This was a staple for me growing up in Quebec and brings back many happy memories. A perfect winter comfort food!!! I have tweaked an original recipe and wanted to share it with you. Great at breakfast with fried egg and sausage. A hearty meal with crusty bread and salad. It takes some time but well worth the wait -- I hope you enjoy them. Special note: some people prefer using salt pork when preparing baked beans - I use sliced bacon instead.
Top Review by mersaydees
These are really good beans! Made as directed. I, too, noticed that bacon was mentioned in the instructions but not in the ingredients list and I acknowledge that bacon could have sent these over the top for me. I will add some the next time. Thanks, Sue's Kitchen! Made for PAC Spring 2011.
- 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 See How It's Made
- 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.