A Canadian classic! Navy beans, double smoked bacon, maple syrup and molasses...it's no surprise this dish is always a hit.
Bring the beans and water to a boil. Turn off the heat, cover and let sit for 60 minutes. Drain.
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 cups of the cooking liquid.
In a large stovetop and ovenproof Dutch oven, cook the bacon until crispy.
Add the onion and cook until soft.
Stir in the tomato paste, molasses, mustard, ketchup, maple syrup and brown sugar.
Add the beans and 3 cups of the reserved cooking liquid.
Place in a 300°F oven for 2-1/2 to 3 hours, stirring occasionally. (If mixture becomes too dry, add more of the reserved liquid.)
Add salt and pepper to taste.
Serve.
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
Directions
Bring the beans and water to a boil. Turn off the heat, cover and let sit for 60 minutes. Drain.
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 cups of the cooking liquid.
In a large stovetop and ovenproof Dutch oven, cook the bacon until crispy.
Add the onion and cook until soft.
Stir in the tomato paste, molasses, mustard, ketchup, maple syrup and brown sugar.
Add the beans and 3 cups of the reserved cooking liquid.
Place in a 300°F oven for 2-1/2 to 3 hours, stirring occasionally. (If mixture becomes too dry, add more of the reserved liquid.)
Add salt and pepper to taste.
Serve.
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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