Entree: Canada – Atlantic Canada – Baked Beans with Molasses (Slow-baked white beans glazed in a sweet‑and‑savory molasses and salt pork sauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs

Additional 8 hrs

Total 8 hrs 30 min

Ingredients

- 1 lb (454 g) navy beans, picked and rinsed
- 6 cups (1.4 L) water, for soaking and initial cooking
- 8 oz (225 g) salt pork, sliced into 1/4-inch (6 mm) pieces
- 1 medium onion, finely chopped (approx. 150 g)
- 1/2 cup (120 ml) molasses
- 1/4 cup (60 ml) pure maple syrup
- 1/4 cup (50 g) packed light brown sugar
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) prepared mustard (Dijon or yellow)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) ground cloves
- 1 cup (240 ml) hot water or reserved bean cooking liquid, as needed

Instructions

1. Place beans in a large bowl, cover with 6 cups (1.4 L) cold water and soak overnight (8–12 hours). Drain and rinse.
2. Put soaked beans in a pot, cover with fresh water, bring to a simmer and cook gently for 30 minutes until starting to soften but not falling apart. Drain, reserving 1–2 cups (240–480 ml) cooking liquid.
3. Preheat oven to 300°F (150°C). In a 4–5 qt (4–5 L) Dutch oven, layer half the beans, then half the sliced salt pork, then the remaining beans; tuck remaining salt pork pieces into the top.
4. In a bowl, whisk together molasses, maple syrup, brown sugar, tomato paste, prepared mustard, salt, pepper, and ground cloves. Stir in 1 cup (240 ml) hot water or reserved bean liquid to make a pourable sauce.
5. Pour the sauce over the beans, cover the Dutch oven with its lid, and bake in the preheated oven for 2 hours.
6. After 2 hours, remove the lid and bake an additional 1–2 hours, basting occasionally and adding up to 1/2 cup (120 ml) water if the beans become dry, until the sauce is thick and beans are tender.
7. Let rest for 15 minutes before serving to allow the sauce to set. Adjust seasoning to taste and serve warm.