Old Fashioned Baked Beans with Bacon
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Both my mother and father liked to cook. It wasn’t a rigid schedule but most of the time during the week my mother did the cooking and on the weekends it was my father… although many times dad didn’t cook for weeks. Between the two of them, they made many great recipes. From complicated to elegant, traditional to comfort, it was a rotation of yumminess in our family kitchen!
 
There’s a dish we all really liked… Old Fashioned Baked Beans!
 
My father was the one who often made them . When he started soaking the beans in water on Friday after work , we knew we would be having them for dinner over the weekend and if there were any leftovers, for breakfast on Sunday along with Eggs and toast. After soaking the beans, he rinsed them the following morning and slowly cooked them for hours. The whole day there was a yummy aroma floating through the air… perfect on cold Canadian days!
 
When I moved out on my own, either I was too lazy to make them or not ready to eat beans the whole week (it’s a big batch…) therefore buying them at the store was more convenient. Recently I was asking my mother if those baked beans in the brown glass jar were still available at the supermarket. Apparently not although it was a cool concept! The shape was a miniature duplicate of a traditional Bean Pot just like the one I’m using in the video but the container was dark glass… dark amber in color. The only thing we had to do was to remove the lid, follow the baking instructions and pop them in the oven. They were quite good I have to admit. The only place I could find them though was in Québec’s supermarkets so when I moved to Ontario, I had to start making my own beans from scratch… After years of practice, I tweaked the recipe quite a lot from my parents’ traditional one and now they make mine…
 
This Old Fashioned Baked Beans with Bacon is a dish that can be served as a side with Chicken Breasts, Brown Sugar Mustard Glazed Ham , Texas BBQ Slow Cooker Pulled Pork, and so on. It’s also very delicious to enjoy in the morning with your eggs, Pancakes, Waffles or French Toast.
 
The way I like to eat them for dinner is alone with a fried egg and toast for dipping, topped with Québec maple syrup. I introduced this to David and now he likes eating my Old Fashioned Baked Beans my way too – copycat! Here’s a great kitchen trick for you to use when dealing with sticky ingredients… Measuring Honey, Syrup or Molasses without Sticking.
 
This dish freezes well so you can have it later for lunch or a picnic. As warmer weather is approaching, this is an awesome recipe you can also serve at your backyard BBQ party…
Bon Appétit!
 
Check out these other great legume recipes…
Green Beans with Chili-Orange Oil
Moroccan Couscous Salad
Roasted Red Pepper Hummus
Chickpea Corn Salad
Texas Caviar
Beluga Black Lentil Salad
and for even more Québec recipes, click on this link… Recipe Category • International Cuisine
 

 
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Old Fashioned Baked Beans with Bacon

Old Fashioned Baked Beans with Bacon

This flavorful comfort food can be served either breakfast, lunch or dinner and also freeze for later.
5 from 6 votes
Servings 10

Hover to scale

Prep Time 10 minutes
Cook Time 6 hours 40 minutes
Passive Time 12 hours
Total Time 28 minutes

Ingredients
  

  • 3 cups navy beans
  • 1 tsp. ground Himalayan pink salt
  • 3/4 cup molasses, preferably blackstrap, divided tips & tricks
  • 3 tbsp. brown sugar, such as demerara
  • 1 tbsp. prepared yellow mustard
  • 1/4 tsp. dry mustard
  • 1/8 tsp. baking soda
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 6 slices bacon
  • 1 large red onion, halved and cut into 8 pieces

Directions
 

  • Place the beans in a large bowl and cover with cold water, 2 inches above. Leave it out on the counter overnight.
  • Twelve hours later, drain the beans and transfer them to a large pot. Cover with cold water, add sea salt and bring to a boil. Reduce the heat to medium and simmer for 40 minutes or until tender.
  • Drain the beans and reserve the cooking liquid.
  • Transfer the drained beans back to the large pot and set aside.
  • Meanwhile when the beans are simmering, in a mixing bowl combine 1/2 cup molasses, brown sugar, prepared mustard, dry mustard, baking soda and black pepper; stir and set aside.
  • Take 1 slice of bacon and rub the sides of the inside of the bean pot. Cut bacon slices into pieces; set aside.
  • Place 4 onion pieces at the bottom of the pot and set aside.
  • Preheat oven to 325ºF
  • Pour the sauce over the beans and mix to coat. Add bacon pieces, stir and pour half of the bean mixture into the bean pot over the 4 onion pieces. Add the remaining onion pieces and pour in the remaining sauce. Season with more black pepper and add the remaining ¼ cup of molasses; stir just the top to spread the molasses evenly.
  • Pour in enough of the reserved liquid to cover the bean mixture.
  • Cover with the lid and transfer to the preheated oven; cook for 6 hours.
  • Every hour, check to see if it needs more liquid. If so, add more of the reserved liquid.
  • The last hour, pour in enough liquid to cover and continue cooking without the lid to darken the beans.

Notes

Kitchen Tools: The Bean Pot can be purchased in the "SHOP" section of Club Foody.

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