French Canadian Baked Beans Recipes

OLD FASHIONED FRENCH CANADIAN BAKED BEANS

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.

Provided by Sues Kitchen

Categories One Dish Meal

Time 17h

Yield 6-8 serving(s)

Number Of Ingredients 14

Old Fashioned French Canadian Baked Beans image

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.

Nutrition Facts : Calories 243.3, Fat 0.8, SaturatedFat 0.1, Sodium 1353.1, Carbohydrate 54.3, Fiber 8.4, Sugar 28.7, Protein 7.2

Ingredients

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

QUEBECOIS MAPLE SYRUP BAKED BEANS

(Feuves au Lard). French Canadian baked beans. From CottageLife.com

Provided by C G

Categories Casseroles

Time 4h25m

Number Of Ingredients 8

Quebecois Maple Syrup Baked Beans image

Steps:

1. Place the dried navy beans in a large bowl. Cover with plenty of cold water and soak overnight at room temperature.
2. With the rack in the middle position, preheat the oven to 300 degrees F. (150 °C).
3. In a large saucepan or oven-safe Dutch oven, brown the bacon. Add the onions and garlic. Sauté for about 2 minutes. Add the drained beans and remaining ingredients. Add enough cold water to cover 2 inches (5 cm.) above the beans. Bring to a boil.
4. Remove from the heat, place in the Dutch oven and bake for about 4 hours, until the beans are tender. Add water, if necessary, during cooking. You want to avoid the beans drying out.

Ingredients

3 c dried navy beans
4 oz smoked bacon or smoked ham
2 yellow onions, diced
1-2 clove garlic, peeled and minced
1/2 c real maple syrup (not imitation maple syrup!)
1 Tbsp dijon mustard
1 Tbsp dry mustard, like coleman's
salt and pepper, to taste

INSTANT POT® BAKED BEANS

This recipe was passed down through my French Canadian family from my grandmother, to my mother and then to me many years ago. It traditionally takes hours to make, as we let the beans slow cook overnight in the oven on low heat. I decided to try and transform it into a much quicker Instant Pot® recipe with great success! With this method, you don't even have to presoak the beans. These are even better the next day, and they freeze well, too.

Provided by France C

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 2h10m

Yield 12

Number Of Ingredients 11

Instant Pot® Baked Beans image

Steps:

Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method for 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse the beans with cold water and set aside. Rinse and wipe out Instant Pot® insert and place back into the pressure cooker.
Turn on Instant Pot® and select Saute function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion and briefly cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any brown bits off the bottom. Turn Instant Pot® off.
Whisk together ketchup, molasses, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with the ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method for 20 minutes; quick-release any remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken upon cooling. Serve immediately or freeze portions for later.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 36.2 g, Cholesterol 17.3 mg, Fat 15.1 g, Fiber 9.4 g, Protein 11.1 g, SaturatedFat 5 g, Sodium 392.4 mg, Sugar 12.4 g

Ingredients

8 cups water
1 pound dry navy beans, rinsed and picked through
1 tablespoon olive oil
6 ounces salt pork, diced
6 ounces bacon, cut into small pieces
1 small onion, minced
1 ½ cups water, divided
¼ cup ketchup
⅓ cup molasses
¼ cup brown sugar
1 tablespoon yellow mustard