Old Fashioned Baked Beans with Bacon

Both, my mother and father, liked to cook. There wasn’t a rigid schedule, but most weekdays, my mother cooked, and on the weekends, it was my father’s turn. However, many times, Dad didn’t cook for weeks. Together, they made many great recipes! From simple comfort foods to traditional and elegant dishes, there was always delicious 😋 in our family kitchen! One recipe we all liked was 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 have them for dinner over the weekend. If there were any leftovers, we would have them for breakfast on Sunday with eggs 🥚 and toast.
 
After soaking the beans overnight, he rinsed them the next morning and cooked them slowly for hours. The lovely aroma floated through the air all day, which was perfect on cold Canadian 🍁 days!
 
When I first moved out on my own, either I was either too lazy to make baked bean or I didn’t want to eat them all week (it’s a big batch), so it was more convenient to buy 🛒 them at the store. Recently, I asked 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 jar was shaped like a miniature duplicate of a traditional Bean Pot, just like the one I’m using in the video, and it was made of dark amber glass. All we had to do was to remove the lid and follow the baking instructions.
 
I have to admit, they were quite good. The only place I could find them 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 my parents’ traditional recipe quite a lot. Now, they prefer mine.
 
These Old Fashioned Baked Beans with Bacon 🥓 are 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. They’re also delicious for breakfast with eggs, pancakes 🥞, waffles, or French toast.
 
For dinner, I like to eat them with a fried egg and toast for dipping, all topped with Québec maple syrup. I introduced this to David, and now he likes eating my Old Fashioned Baked Beans with Bacon my way too! 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 enjoy it lunch or at a picnic. As warmer weather 🌼 approaches, this is a great recipe to serve at your backyard barbecue…
Bon Appétit!🍽
 
Check out these other great legume recipes…😀
– Pumpkin Chili
– Bunny Chow
– Red Beans and Rice – Slow Cooker
– Moroccan Couscous Salad
– Sambal Green Beans
– 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
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

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 12 votes

Print Recipe

Leave a Comment

Servings 10

Hover to scale

Prep Time 10 minutes mins

Cook Time 6 hours hrs 40 minutes mins

Passive Time 12 hours hrs

Total Time 28 minutes mins

Ingredients

  

1x2x3x

• 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 mixed peppercorns, to taste and divided
• 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 mixed peppercorns; 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 mixed peppercorns, 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.

Don't forget to rate and comment on this recipe!