Old Fashioned French Canadian Baked Beans Recipes

FRENCH CANADIAN (NOT BOSTON) BAKED BEANS

Steps:

• Pour the beans onto a plate, and pick-over looking for bad beans, or stones. Place beans in bowl, cover with water by at least 2 inches, and soak overnight.
• Preheat oven to 250 degrees F.
• Drain beans and place in 4-quart bean pot. Add onion, dry mustard, pepper, salt, and maple syrup. Add water to cover. Cut salt pork into 1-inch pieces and place on top of beans. Bake covered, approximately 8 hours. Check each hour to see if water needs to be added. You can add more maple syrup in place of water for flavor, if desired.
• Serve the beans with brown bread, franks, or ham. For breakfast, serve with eggs, bacon, and home-fries.

OLD FASHIONED FRENCH CANADIAN BAKED BEANS

Steps:

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

TRADITIONAL NEWFOUNDLAND BAKED BEANS

Steps:

• Pre-heat 325° bake for 3:30 to 4:00 hours, covered. 1. In a medium bowl with lid add 2 cups of white pea beans top with cold water then cover, 1/2 tsp sea salt, leave soaking over night. 2. When ready to start making baked beans, you will need a cast iron pot or ceramic pot with cover. ( Also you can cook these beans in your slow cooker ) 3. Start with chopping your onions and add to the bottom of your cast iron pot. 4. Next drain all water off beans then put beans in a medium boiler with cover and top with new cold water and boil for 1 1/2 hours on medium heat with cover part way opened. 5. When boiling have completed drain water into a container and keep for soup or your baking, then add the beans to your cast iron pot. 6. Then add 5 cups of cold water to your pot, in a small bowl mix together the remainder of your ingredients except your pork. 7. Mix together, then pour over onions and beans in pot, mix together then top with fat pork or bacon. 8. Put lid on bake pot then place in a 325° oven for 3:30 to 4:00 hours, check half way through the bake time add more water if needed then cover and continue baking. 9. This is a serving for eight people if you like more double recipe. Bake beans can take a long time to make, I reduced bake time by adding a extra hour on the boiling process. 10. When baked beans are done remove from heat, serve hot or cold. If you would like to bottle them just follow the canning process. Always label and date your bottles before storing them.

OLD FASHIONED BAKED BEANS

Steps:

• Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
• In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
• Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
• SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.

HOMEMADE QUEBEC MAPLE BAKED BEANS

Steps:

• Rinse and sort the beans; remove any pebbles or debris.
• Place the beans in a large bowl.
• Fill with water to submerge the beans with at least two inches of water.
• Soak overnight (8-12 hours).
• The next day, transfer the drained and rinsed beans again to a large pot.
• Re-fill with water and bring to a boil.
• Turn down the heat and simmer for about 45 minutes.
• Remove from heat and rinse again.
• Transfer the rinsed precooked beans to your slow cooker.
• Add the rest of the ingredients, stir together and place the whole onion in the center.
• Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, you can add some water.
• Preheat oven to 225°F.
• Once again, transfer the precooked beans to your dutch oven or a large oven-proof pot.
• Add the rest of the ingredients, cover and cook for approximately 6 hours.
• Remove the lid for the last 30 minutes or so to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, add a little water.

FRENCH CANADIAN BAKED BEANS

Steps:

• Pour the beans onto a plate, and pick-over looking for bad beans, or stones. Place beans in bowl, cover with water by at least 2 inches, and soak overnight.
• Preheat oven to 250 degrees F.
• Drain beans and place in 4-quart bean pot. Add onion, dry mustard, pepper, salt, and maple syrup. Add water to cover. Cut salt pork into 1-inch pieces and place on top of beans. Bake covered, approximately 8 hours. Check each hour to see if water needs to be added. You can add more maple syrup in place of water for flavor, if desired.
• Serve the beans with brown bread, franks, or ham. For breakfast, serve with eggs, bacon, and home-fries.