This was a staple for me growing up in Quebec and brings back many happy memories. A perfect winter comfort food!!! I have tweaked an original recipe and wanted to share it with you. Great at breakfast with fried egg and sausage. A hearty meal with crusty bread and salad. It takes some time but well worth the wait -- I hope you enjoy them. Special note: some people prefer using salt pork when preparing baked beans - I use sliced bacon instead.

Ingredients

6 serv.

navy beans (2 1/2 to 3 cups measure)↗1 - 1 1⁄2 lb
(2 1/2 to 3 cups measure)
bay leaf↗
garlic cloves↗2
molasses↗1⁄4 cup
maple syrup↗1⁄4 cup
ketchup↗3⁄4 cup
medium onion, diced↗1
salt↗2 teaspoons
vinegar↗2 teaspoons
dry mustard (Keen's brand is what I use)1 1⁄2 teaspoons
brown sugar↗2 -3 tablespoons
Worcestershire sauce↗2 tablespoons
slices bacon (optional)↗4
reserved bean liquid↗

Step-by-step instructions

1
Cover beans with water and soak overnight.
2
Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
3
Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
4
Mix together remaining ingredients (excluding beans and bacon).
5
Add beans to bean pot (or any covered dish).
6
Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
7
Arrange bacon on top.
8
Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
9
Note: check occasionally and keep beans covered with reserved bean liquid during cooking.

Source: food.com

Original recipe ↗

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