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A Canadian classic! Navy beans, double smoked bacon, maple syrup and molasses...it's no surprise this dish is always a hit.



Yields8 Servings
Prep Time1 hr 30 minsCook Time2 hrsTotal Time3 hrs 30 mins

 1 ½ lbs white navy or great northern beans
 8 cups water
 1 cup diced smoked bacon (preferably double smoked)
 1 large onion diced
 4 Tbsp tomato paste
 4 Tbsp molasses
 2 tsp hot dry mustard
 1 cup ketchup
 ½ cup maple syrup
 ¾ cup brown sugar
 salt and pepper to taste

1

Bring the beans and water to a boil. Turn off the heat, cover and let sit for 60 minutes. Drain.

2

Add enough water to cover the beans by about 4 in. Bring back to a boil. Reduce the heat to a simmer and cook for about 30 to 40 minutes or until the beans are almost cooked. Drain, reserving 3 to 4 c. of the cooking liquid.

3

In a large stovetop and ovenproof Dutch oven, cook the bacon until crispy.

4

Add the onion and cook until soft.

5

Stir in the tomato paste, molasses, mustard, ketchup, maple syrup and brown sugar.

6

Add the beans and 3 c. of the reserved cooking liquid.

7

Place in a 300F oven for 2-1/2 to 3 hours, stirring occasionally. (If mixture becomes too dry, add more of the reserved liquid.)

8

Add salt and pepper to taste.

9

Serve.

10

Note: If you are making the beans a day ahead, only cook for 2 hours for the initial cooking. The day you want to serve them, add a bit of the reserved liquid and bake for about another 60 to 90 minutes, watching that they don’t dry out.


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Ingredients

 1 ½ lbs white navy or great northern beans
 8 cups water
 1 cup diced smoked bacon (preferably double smoked)
 1 large onion diced
 4 Tbsp tomato paste
 4 Tbsp molasses
 2 tsp hot dry mustard
 1 cup ketchup
 ½ cup maple syrup
 ¾ cup brown sugar
 salt and pepper to taste

Directions

1

Bring the beans and water to a boil. Turn off the heat, cover and let sit for 60 minutes. Drain.

2

Add enough water to cover the beans by about 4 in. Bring back to a boil. Reduce the heat to a simmer and cook for about 30 to 40 minutes or until the beans are almost cooked. Drain, reserving 3 to 4 c. of the cooking liquid.

3

In a large stovetop and ovenproof Dutch oven, cook the bacon until crispy.

4

Add the onion and cook until soft.

5

Stir in the tomato paste, molasses, mustard, ketchup, maple syrup and brown sugar.

6

Add the beans and 3 c. of the reserved cooking liquid.

7

Place in a 300F oven for 2-1/2 to 3 hours, stirring occasionally. (If mixture becomes too dry, add more of the reserved liquid.)

8

Add salt and pepper to taste.

9

Serve.

10

Note: If you are making the beans a day ahead, only cook for 2 hours for the initial cooking. The day you want to serve them, add a bit of the reserved liquid and bake for about another 60 to 90 minutes, watching that they don’t dry out.

Maple Baked Beans