Mennonite Traditional Baked Beans Recipes

OLD FASHIONED FRENCH CANADIAN BAKED BEANS

Old Fashioned French Canadian Baked Beans image

This was a staple for me growing up in Quebec and brings back many happy memories. A perfect winter comfort food!!! I have tweaked an original recipe and wanted to share it with you. Great at breakfast with fried egg and sausage. A hearty meal with crusty bread and salad. It takes some time but well worth the wait -- I hope you enjoy them. Special note: some people prefer using salt pork when preparing baked beans - I use sliced bacon instead.

Provided by Sues Kitchen

Categories One Dish Meal

Time 17h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 -1 1/2 lb navy beans (2 1/2 to 3 cups measure)
bay leaf
2 garlic cloves
1/4 cup molasses
1/4 cup maple syrup
3/4 cup ketchup
1 medium onion, diced
2 teaspoons salt
2 teaspoons vinegar
1 1/2 teaspoons dry mustard (Keen's brand is what I use)
2 -3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4 slices bacon (optional)
reserved bean liquid

Steps:

Cover beans with water and soak overnight.
Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
Mix together remaining ingredients (excluding beans and bacon).
Add beans to bean pot (or any covered dish).
Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
Arrange bacon on top.
Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
Note: check occasionally and keep beans covered with reserved bean liquid during cooking.

Nutrition Facts : Calories 243.3, Fat 0.8, SaturatedFat 0.1, Sodium 1353.1, Carbohydrate 54.3, Fiber 8.4, Sugar 28.7, Protein 7.2

MENNONITE TRADITIONAL BAKED BEANS

Mennonite Traditional Baked Beans image

Start this recipe the day before to soak the beans and allow for a long, slow cook time. This recipe was lovingly adopted, after being posted in the Topic of the Month forum by John DOH (chef #308515), during the January 2011 Beans and Lentils event. I've just tested this recipe and it is very good! Made just as written, except I had to use ham hocks and add about two cups of water to cover them. The cook-time went up to 5 hours to reduce the extra liquid, but it was so worth the wait! The amount of sweet is just perfect in this hearty side dish. :)

Provided by Tinkerbell

Categories Beans

Time 12h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups dried navy beans (or Great Northern beans)
1/2 teaspoon salt
1 small bay leaf
1/2 teaspoon dry mustard
1/2 cup brown sugar
1 onion, diced
1 ham bone
1 cup cooked ham, diced
2 cups tomato juice (may need more or less)

Steps:

Put beans in a large saucepan, pour in enough water to cover. Soak beans overnight.
Drain beans, return to pan and add 3-4 cups fresh water. Bring to a boil, reduce heat and cook until skins wrinkle; about 30 minutes.
In large covered roaster, combine salt, bay leaf, dry mustard, brown sugar, onion, ham bone and diced ham.
Drain beans and add to roaster.
Pour enough tomato juice over beans, just to cover.
Cover roaster and bake at 300°F for 4 hours, adding additional tomato juice or water, as necessary.

Nutrition Facts : Calories 386.7, Fat 5.1, SaturatedFat 1.6, Cholesterol 21.1, Sodium 434.5, Carbohydrate 65.3, Fiber 17.6, Sugar 24.1, Protein 22.4

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