Quebec Baked Beans
Discover the comforting flavors of Quebec Baked Beans, a classic French-Canadian dish that’s the ultimate showcase of slow-cooked goodness. This hearty recipe features tender navy beans simmered with rich salt pork or smoky bacon, sweetened with pure maple syrup, brown sugar, and molasses for an irresistible caramelized glaze. A dash of apple cider vinegar, mustard, and warming spices like cinnamon and cloves add a layer of complexity to every bite. Perfect for a leisurely weekend meal, these baked beans are slow-cooked in the oven for up to 8 hours, ensuring a melt-in-your-mouth texture and robust, savory-sweet flavor. Serve them as a satisfying main course or a standout side dish to complement hearty meats or crusty bread. It’s a timeless comfort food steeped in tradition, perfect for cozy family gatherings.
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Recipe Information
Ingredients
- 450 grams dried navy beans
- 1.5 liters water
- 200 grams salt pork (or bacon)
- 1 medium onion, finely chopped
- 120 milliliters pure maple syrup
- 50 grams brown sugar
- 60 milliliters molasses
- 15 milliliters yellow mustard
- 15 milliliters apple cider vinegar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the navy beans under cold water and pick out any debris or damaged beans.
Place the beans in a large bowl and cover with water. Soak overnight (8–12 hours) to soften the beans.
Drain and rinse the beans, then transfer them to a large pot. Add 1.5 liters of fresh water, bring to a boil, then reduce the heat and simmer for 45 minutes until tender. Drain and set aside.
Preheat your oven to 120°C (250°F).
In a large oven-safe pot or Dutch oven, layer the drained beans with small chunks of salt pork or bacon. Add the chopped onion to the pot.
In a separate bowl, whisk together the maple syrup, brown sugar, molasses, mustard, apple cider vinegar, cinnamon, cloves, salt, and black pepper.
Pour the mixture over the beans and pork, ensuring they are well-coated. Add just enough water to the pot to barely cover the beans.
Cover the pot with a lid and transfer to the preheated oven.
Bake in the oven for 6–8 hours, checking once or twice during cooking to ensure the beans remain moist. Add a little water if necessary.
Remove the lid for the final 30–60 minutes of cooking to allow the sauce to thicken.
Taste and adjust seasoning as needed before serving.
Nutrition Facts
Calories |
3438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 7145 mg | 311% | |
| Total Carbohydrate | 487.1 g | 177% | |
| Dietary Fiber | 76.4 g | 273% | |
| Total Sugars | 200.2 g | ||
| Protein | 172.3 g | 345% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1261 mg | 97% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 9262 mg | 197% | |
*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.
