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!
This post was originally published on April 24, 2016 and republished on March 7, 2018 with updated content and photos.
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!
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. If you recall, this is not the first time I have sung the praises of the great white navy bean. Last fall, I shared a recipe for an Easy White Bean Soup.
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
Cameron says
I saw the “Quebec maple beans” and decided to give it a try. I grew up in the West Island but my family left after the election in 77 and I still miss Montreal so any time I can find a good recipe I’m all for it. I was smoking a whole brisket and I was looking for some side dishes. I followed the ingredients to a “T” but altered the cooking time a bit. The brisket needed to smoke at 180 F for 8 hours and then 225 F for 3 hours. The beans were on the entire time in a covered 10″ cast iron pan and did not need any additional liquid. These beans came out with a slightly sweet and smokey flavour and were outstanding. Your recipe is a keeper.
Maria says
Hi Cameron. Yes, that was a difficult period… I’m still here in Montreal. I am thrilled to hear that you enjoyed these baked beans. If I may suggest, I have another recipe that is a copycat version of the Bar-b-Barns Ribs. If you are familiar with this restaurant, you know these are finger licking good ribs. Hope you get a chance to try them. Thanks so much for taking the time share, appreciate it!
Amber says
Made this for my work BBQ. Everyone absolutely loved it!
Maria says
How wonderful! I am thrilled to hear this! Thanks so much for sharing Amber, appreciate it.
Amber says
I made these for the first time ever making beans like this from scratch and they turned out good however so sweet and that is without adding the brown sugar, I can’t imagine using brown sugar that the recipe calls for as well. Maybe it’s just for my taste but my SO also commented on the sweetness and so I added some vinegar, tripled the tomato paste and some extra mustard to cut it down and it’s delicious. Next time I would half the maple syrup and omit the brown sugar again entirely:
Maria says
Thanks Amber. Appreciate you taking the time to share your variation.
Jenny says
Maria, Thank you for this wonderful recipe. I have made this numerous times now and shared the recipe with several people. This recipe has now replaced my other two go-to baked bean recipes. The molasses seemed a bit strong at first but the flavors blend and mellow to perfection overnight. I follow this recipe exactly and make it one day ahead. Everyone loves it and we didn’t miss the bacon like I thought we would. We have a vegan and three people with serious food allergies in our extended family. All of them can eat these beans if we use organic brown sugar. Thanks again!
Maria says
My pleasure Jenny. I am so thrilled to hear this. These baked beans really do taste better after an overnight stay in the fridge. Thanks so much for taking the time to comment, appreciate it!
Cedar says
Hello, I tried this recipe and it was a bit disappointing, I didn’t really like how it tasted like beans in watered down maple syrup. Guess I’m used to canned baked beans! Is there any way to thicken the liquid for next time I try making it?
Maria says
I’m sorry to hear this Cedar. Just wondering if the cooking time should have been extended in order for the liquid to evaporate. This would also allow the flavors of the dish to become more concentrated. With this recipe, I also find that an overnight stay in the fridge creates a thicker mixture. Appreciate you taking the time to share your experience with this recipe.
Cedar says
I didn’t notice much thickening while it was in the fridge, should I have stirred the beans every so often? I’ll try it again to see how it goes!
Maria says
Thanks for getting back to me Cedar. No, not really necessary to stir the beans. It sounds like they could have cooked a little longer. Every slow cooker heats up differently… I would cook them a little longer… until the beans break down a little more allowing them to thicken. Anxious to hear how it goes 🙂
Phil Braido says
This recipe is delicious I love them – the only thing I am going to change is cutting down the sweetness a little by adding a quarter cup of maple syrup instead of a third cup. Thank you so much for this recipe this is the first time I’ve made baked beans and everyone loves them ❤️❤️❤️
Maria says
I am thrilled to hear you enjoyed these baked beans Phil. Thanks so much for sharing your experience with them.
Nella says
Hi, I dont own a Dutch oven. Can I use a stainless steel pot in my oven or better yet can I cook this recipe on my stove top?
Looks really good, plan on making this for Easter!
Thank you!
Maria says
Hi Nella, Stovetop is fine. Naturally you will cut down on the cooking time. Keep an eye on it and just keep adding water as it evaporates until the beans are cooked. These are actually better 24 hours after you make them. So, on the day you are planning to serve them, the only thing to do is gently heat them. Wishing you and your loved ones a Happy Easter!
Nella says
Thank you so much for your quick reply. Love that I can cook these on my stove but love even more I can cook them a day ahead. Yay!!
Happy Easter 🐇🐤🐰💐
Nym says
I love this recipe! It turns out perfect every time and is truly delicious!
Maria says
I am thrilled to hear this Nym! Thanks so much for taking the time to comment, appreciate it!
Amy Whitney says
I used this recipe ,We like them .I used Yellow eyed beans and a Medium Amber Maple Syrup.. I plan on making this recipe again with a Dark Maple Syrup.
Maria says
That’s great Amy. Thanks so much for taking the time to share your experience with this recipe. Appreciate it!
Eric Klepinger says
Hi Maria! I eat vegan and love to bake and cook. I searched many baked been recipes and your simple one resonated with me that most. I have started the process as I write this. My only question is I am unclear on what to do with the whole onion at the end of the baking process as nothing more is mentioned about it. Does it cook down and sort of fall apart in the beans? If not, does it get cut up and mixed in? Or, does it get discarded? I so appreciate your feedback and I am sorry if I missed something about it in the instructions, I have an old baked bean crock my mother used to use, and plan on baking them in that. Yippee! Thank you so much for the recipe and your time! Happy cooking!
Maria says
Hi Eric, thanks so much for reaching out. I hope you are going to love these simple but tasty baked beans as much as we do.
The onion cooks down… I like to chop it up and eat it. Other members of the family do not particularly care for it. It really is up to you. I will update the post with more specific information. Thanks so much for pointing that out to me, appreciate it.
Oh, those old crock pots are the best! I am sure you have so many wonderful memories. Thanks again for stopping by 🙂