Muskoka Baked Beans
Infused with the rich, smoky flavors of Ontario’s iconic cottage country, Muskoka Baked Beans are the ultimate comfort food with a rustic twist. This hearty recipe transforms simple dried navy beans into a flavorful masterpiece, slow-baked in a tangy-sweet sauce made with ketchup, molasses, pure maple syrup, and apple cider vinegar. Smoky bacon, tender onions, and a hint of smoked paprika elevate every bite, while Dijon mustard adds just the right touch of tangy balance. Perfect for cozy family dinners or weekend barbecues, these baked beans are slow-cooked to perfection in a Dutch oven, creating a thick, caramelized glaze that’s irresistibly satisfying. Serve them with toast, sausages, or grilled veggies for a taste of cottage life no matter where you are. This recipe is a must-try for baked bean enthusiasts and comfort food lovers alike!
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Recipe Information
Ingredients
- 1 lb dried navy beans
- 8 oz bacon, chopped
- 1 large yellow onion, finely diced
- 1 cup ketchup
- 0.5 cup molasses
- 0.25 cup pure maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 0.25 cup light brown sugar
- 1 tsp smoked paprika
- 3 garlic cloves, minced
- 5 cups water
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Rinse the dried navy beans thoroughly under cold water, then place them in a large bowl. Cover the beans with water and soak overnight (at least 8 hours).
Drain and rinse the soaked beans. Set them aside.
In a large oven-safe Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crisp. Remove the bacon and set it aside, leaving the rendered fat in the pot.
Add the diced onion to the pot and sauté until softened and lightly golden, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the drained beans to the pot, along with water, keeping the liquid level high enough to cover the beans by about 1 inch. Bring the mixture to a simmer over medium-high heat.
Preheat your oven to 300°F (150°C).
In a small bowl, whisk together the ketchup, molasses, maple syrup, Dijon mustard, apple cider vinegar, brown sugar, smoked paprika, salt, and black pepper.
Pour the prepared sauce mixture into the pot, stirring well to combine. Mix in the cooked bacon.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 4 to 5 hours, stirring occasionally, and adding more water if needed to keep the beans moist.
For the final 30 minutes of cooking, remove the lid to allow the sauce to thicken. Check the beans for tenderness; they should be soft and creamy.
Once finished, remove the pot from the oven and let the beans sit for 10 minutes before serving.
Serve warm as a main dish or alongside toast, grilled sausages, or roasted vegetables. Enjoy!
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 44.2 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1693 mg | 36% | |
*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.
