Cuisine: Canadian
Author: Mrs Butterfingers
Prep time: 15 mins
Cook time: 8 hours
Total time: 8 hours 15 mins
Home baked beans is the ultimate comfort food. This dish simmers and sings to itself all the live long day. It's no fuss. No bother. Make it vegetarian by leaving out the pork.
  • 2½ cups (625 ml) dried navy or kidney beans, soaked overnight AND DRAINED.
  • 6 tbsp (90 ml) brown sugar
  • ¼ cup (70 ml) maple syrup
  • 2 tsp. (10 ml) dry mustard
  • 1 tsp. (5 ml) powdered ginger
  • 2 tsp. (10 ml) fine sea salt
  • Several good grinds of black pepper (to taste)
  • 1 medium-sized onions stuck with 3-4 whole cloves
  • 6 oz (175 g) fat salt pork, cut into 3-4 pieces
  • 2-3 dried bay leaves
  • A splash of red wine vinegar if desired.
  1. Preheat oven to 275F (140C).
  2. Put the soaked beans in a saucepan with enough cold water to cover them. Bring to boil and immediately drain them, saving the water.
  3. Transfer the beans to a 6 cup (1½ liter) bean pot or deep dish casserole.Stir in the brown sugar, maple syrup, mustard, ginger, salt, and freshly ground black pepper.
  4. Peel the outer skin from the onion leaving the onion intact. Stick several cloves into the onion.
  5. Poke the onion down into the center of the beans.
  6. Push the pork down on top of the beans.
  7. Add enough of the reserved water to completely cover the beans.
  8. Cover the bean pot and bake all day, usually seven to eight hours at 275F.
  9. Lift the lid occasionally to be sure the beans are still moist, adding more of the reserved water if necessary.
  10. Uncover the pot for the last hour of cooking so the sauce thickens and the beans brown a little.
  11. Remove the onion and the bay leaves before serving the beans.
  12. A splash of red wine vinegar adds another delicious layer of flavour and complements the sweetness of the baked beans.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=3491