Baked Beans Baked Beans

Baked Beans, Creamed Corn, Fried Potatoes & Onions and Beer-Battered Pickerel 150 Image by: Baked Beans, Creamed Corn, Fried Potatoes & Onions and Beer-Battered Pickerel 150 Author: Canadian Living

The baked beans at the shore lunch was a dish I always looked forward to. Dipping fresh-cut fried potatoes in beans is certainly better than ketchup!

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2009


  • 1 lb dried navy bean (2-1/2 cups/625 ml)
  • 2/3 cups bottled strained tomatoes
  • 1/3 cup packed brown sugar
  • 1/3 cup cooking molasses
  • 1/3 cup blackstrap molasses
  • 1 tablespoon sodium-reduced soy sauce
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1 sweet onion chopped
  • 4 oz slab bacon diced
  • 2 oz salt pork diced


Rinse and soak dried beans overnight in three times their volume of water. (Or for quick-soak method, bring to boil; boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour.) Drain.

In saucepan, cover beans again with three times their volume of water and bring to boil. Reduce heat, cover and simmer until tender, 30 to 40 minutes. Drain, reserving 2 cups (500 mL) of the liquid.

In small bowl, whisk together tomatoes, brown sugar, molasses, soy sauce, mustard and salt.

In bean pot or 16-cup (4 L) casserole, combine beans, reserved cooking liquid, tomato mixture, onion, bacon and salt pork. Cover and bake in 300°F (150°C) oven for 2 hours.

Uncover and bake until sauce is thickened and coats beans, about 2 hours. (Make- ahead: Refrigerate in airtight container for up to 3 days.)

Nutritional facts Per serving: about

  • Sodium 462 mg
  • Protein 14 g
  • Calories 403.0
  • Total fat 13 g
  • Potassium 812 mg
  • Cholesterol 16 mg
  • Saturated fat 6 g
  • Total carbohydrate 59 g


  • Iron 34.0
  • Folate 89.0
  • Calcium 13.0
  • Vitamin C 5.0
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Baked Beans