Baked beans can be enjoyed at breakfast, lunch or supper -throughout the year. This recipe for Homemade Quebec Maple Baked Beans is truly that versatile. Also provided in this recipe are cooking guidelines so that these baked beans can easily be made in your slow-cooker or oven. Make a batch of these great tasting baked beans today!
I was raised in an Italian neighborhood in Montreal – tomatoes growing in small backyard gardens, Sunday lunches lasting an entire afternoon; those sorts of things were commonplace. But growing up in Montreal also meant that I had the privilege of being exposed to so many wonderful French Canadian food traditions, such as this recipe for Homemade Quebec Maple Baked Beans.
Any Quebecker will tell you that baked beans, also known as fèves au lard, are an integral part of any sugar shacking experience in the spring. But these baked beans can easily be enjoyed at breakfast, lunch or supper and throughout the year. They make one of the best sides dishes especially when served alongside this finger licking recipe for Bar-B-Barn Ribs.
This easy baked beans recipe is so versatile that it can be easily adapted for your meatless Monday lineup. I have also provided you with cooking guidelines so that it can easily be made in your slow-cooker or oven.
HOW TO MAKE BAKED BEANS:
When preparing any recipe for baked beans, you will immediately notice that the prep time is minimal when compared to the idle time, and that it all starts with a good soak.
Rinsing and Soaking the beans:
Before you soak your beans, it is important to
- rinse and sort them;
- remove any shriveled or discolored beans and
- remove any small rocks or debris.
With regards to the issue of soaking your dry beans, there have been different opinions as to the necessity of this activity. In my humble opinion, providing your dry navy beans with an overnight soak will allow you to reduce the total cooking time.
Furthermore, it literally takes a couple of minutes to fill up a bowl of beans with water and leave it for an overnight soak on the counter. The overnight room temperature soak can take anywhere from 8 to 12 hours. Make sure you submerge your beans by at least two inches of water as they will absorb a lot of water.
Precooking the beans: Here’s another step which is highly debatable. Some will argue that since the beans will cook for a long period of time, this step is unnecessary. Once again, I will share the method that works for me. With that being said, I rinse and drain (again) the soaked beans. I will then place them in a pot of water where they will simmer for about 45 minutes. After which they get another rinse and are ready for the final step.
Slow cooker method for baked beans: Transfer the rinsed precooked beans in your slow cooker. Add the rest of the ingredients, stir together and place a 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. These crock pot baked beans can be served immediately or refrigerated and served reheated the next day. The flavor actually improves the longer they stay in the fridge.
Dutch oven method for baked beans: Preheat oven to 225°F. Once again, transfer the precooked beans in your dutch oven or a large oven proof pot. Add the rest of the ingredients, cover and cook for approximately 6 hours. You can remove the lid the last 30 minutes or so in order to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, make sure to add a little water.
Non-vegetarian version: I prefer to make a vegetarian version of this recipe for Homemade Quebec Maple Baked Beans, however, I have been known to throw in some Italian pancetta or even some Canadian smoked bacon. The final product is creamy and smokey… just perfect as a main, as a side or even to top off those potatoes!
Nutrition Note: There is nothing healthier than eating a bowl of baked beans. This low calorie food is high in fiber, which keeps your intestines working properly; it’s also a great source of protein, which promotes healthy muscle tissue. As an added bonus, it even has a low glycemic index. There are just a few of the benefits of baked beans. Follow this link to find out more!
White Bean Recipes we love:
Origin of the recipe for Baked Beans:
As I have preciously mentioned, I have a very large collection of newspaper clippings from the Food section of the Montreal Gazette. I’ve adapted this recipe from one such clipping.
Healthy Homemade Quebec Maple Baked Beans … the perfect side dish for your BBQ.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Baked Beans recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Homemade Quebec Maple Baked Beans
Ingredients
- 1 pound dry beans (navy, great Northern...) 2-1/3 cups
- water for soaking and precooking
- 1 medium onion
- 1/4 cup pure maple syrup
- 1/3 cup brown sugar
- 2 tablespoons unsulfured molasses
- 2 tablespoons tomato paste in a pinch I have substituted with ketchup
- 2 teaspoons dry mustard
- 3 cups water for cooking
- 1 teaspoon salt
- pepper to taste
Instructions
Rinsing and soaking the beans:
- Rinse and sort the beans; remove any pebbles or debris.
- Place the beans in a large bowl.
- Fill with water in order to submerge the beans by at least two inches of water.
- Soak overnight (8-12 hours).
Precooking the beans:
- The next day, transfer the drained and rinsed again beans 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.
Method for slow cooker:
- Transfer the rinsed precooked beans in 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.
Dutch oven method:
- Preheat oven to 225°F.
- Once again, transfer the precooked beans in 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 the last 30 minutes or so in order to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, make sure to add a little water.
Notes
Nutrition
This post was originally published on April 24, 2016 and republished on March 7, 2018 with updated content and photos.
Hannah says
Hi, I was wondering if it would be possible to sub anything in for tomato paste (or leave it out altogether?) I’ve recently found out I’m intolerant to tomatoes and I miss baked beans SO much! This recipe looks so delicious, would I ruin it by leaving tomato out?
Maria says
Thanks for your interest, Hannah. Sorry to hear about your intolerance. Although I haven’t tried, this recipe does not rely solely on the tomatoes… in fact, there is only a small amount of tomato paste. It might not be the taste you are familiar with but given the circumstances, I think the recipe should turn out tasty.
I can’t think of anything to replace it with that is not tomato-based. Perhaps there is a reader in a similar situation and can offer some suggestions.
Thanks for stopping by.
Laurence says
I always look for alternatives in any recipe calling for tomato paste that call for less than a full tin. (The remainder always gets wasted I find.) One quarter cup ketchup is a reasonable replacement.
The ketchup adds a little extra sugar and acidity but in such a forgiving, “long haul” recipe it doesn’t really affect taste or texture. Other bean recipes call for a splash of vinegar and higher sugar anyhow.
I have also prepared a version of this recipe with an (easy to remember) 1/4 c of molasses, 1/4 c of maple syrup , 1/4 c prepared mustard (Dijon of course!) and 1/4 c ketchup.
I have always hated the tiny onion shreds floating around my baked beans: Packing the whole onion is a brilliant solution. Can’t believe I never thought of it! I recommend a very fresh onion. An older, even *slightly* soft onion can just ruin this dish.
Maria says
Thanks so much Laurence. Wonderful comment. Thanks so much for stopping by.
Cameron & Tanya Lavender says
Hi Laurence, regarding wasting the remainder of the tomato paste…we freeze it in 1 tbsp. quantities & then just take out the quantity we need as required. No waste!
Cindy says
Made this for the first time today in a slow cooker, following the recipe exactly. It was the best baked beans I ever tasted! Thanks so much!
Maria says
My pleasure Cindy! Thanks for sharing!
Mrs. H says
Followed the crockpot recipe but made a couple adjustments
– use a five bean medley (chickpeas, dark red kidney beans, black-eyed peas, white kidney beans, baby lima beans)
– added bacon, fresh thyme and basil from my garden
– forgot the mustard and I always forgo salt in any recipe
This dish turned out FANTASTIC!
Was my first time making baked beans
Thank you so very much 👍🏼
Maria says
Love your variation Mrs.H! Thanks so much for sharing!
Bartello says
Came out great! I like meaty beans, so I rough-chopped salt pork and did the onions with that, then poured everything else in and baked.
Foolproof and easy, definitely a keeper.
Thanks for posting it!
Maria says
Thanks so much for sharing!
Gahlin Pyke says
These beans are crave worthy. The method simple. I have made this recipe twice with perfect results. I did raise the temperature to try for a quicker finish but will stick to low and slow as the beans come out with a firmer texture. I will be making these again to go with my Spring lobster fest. I know everyone will LOVE them. Thank you for passing on your excellent recipes.
Ellen
Maria says
I am thrilled to read this! Thanks so much for taking the time to comment, appreciate it!
Kevin says
I think the 3 cups of water was too much? After 9 hrs in the slow cooker it looked like bean soup. After soaking the beans overnight and pre cooking them I don’t think they absorbed anymore water.
I’ve got them in the oven now trying to evaporate some liquid.
Maria says
Thanks for sharing Kevin. I’m sorry you are having a hard time with the beans. Total cooking time depends a lot on the freshness of the beans. High altitude is also a factor. There is also the variation with different slow cookers. I’ve been making this recipe for years and you will see the water does eventually get absorbed very quickly toward the end of the process. I am sure your patience will be rewarded. Let me know how it goes.
Marg says
I had the same problem. I tried finishing them up in the instant pot but still too much liquid.