Canadian Baked Beans
Discover the comforting, homestyle flavors of Canadian Baked Beans—a slow-cooked classic featuring tender navy beans infused with the rich sweetness of pure maple syrup and smoky hints of crispy bacon. This hearty, one-pot dish brings together a medley of bold ingredients like Dijon mustard, smoked paprika, and apple cider vinegar to create a perfectly balanced, caramelized sauce. Simmered low and slow in a Dutch oven, these baked beans boast a melt-in-your-mouth texture that makes them an irresistible addition to any table. Ideal as a satisfying main served alongside crusty bread or as a flavorful side for your favorite barbecue spread, this traditional recipe is perfect for cozy family dinners or gatherings with friends.
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Recipe Information
Ingredients
- 500 grams dried navy beans
- 200 grams bacon, diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 100 ml pure maple syrup
- 100 ml ketchup
- 50 grams brown sugar
- 15 ml Dijon mustard
- 15 ml apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 liters water
Instructions
Rinse and sort the dried navy beans to remove any debris. Place them in a large bowl, cover with water, and soak overnight (8–12 hours).
Drain and rinse the soaked beans. Transfer them to a large pot and add 1.5 liters of water. Bring to a boil, then reduce the heat and simmer for 45–60 minutes, or until the beans are tender. Drain and set aside.
Preheat your oven to 150°C (300°F).
In a large ovenproof pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
To the pot with the bacon fat, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the maple syrup, ketchup, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, salt, and black pepper to the pot. Stir to combine.
Return the cooked bacon and drained navy beans to the pot. Mix until the beans are evenly coated with the sauce.
Cover the pot with a lid or aluminum foil. Transfer it to the preheated oven and bake for 4–5 hours, stirring every hour. If the beans appear too dry during cooking, add a splash of water to keep them moist.
Once the beans are tender and the sauce is thick and caramelized, remove from the oven. Let cool slightly before serving.
Serve warm as a main dish with crusty bread or as a side to your favorite meal.
Nutrition Facts
Calories |
3422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 6655 mg | 289% | |
| Total Carbohydrate | 465.9 g | 169% | |
| Dietary Fiber | 80.3 g | 287% | |
| Total Sugars | 144.2 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1019 mg | 78% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 8772 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
