Muskoka Baked Beans Recipes

HOMEMADE QUEBEC MAPLE BAKED BEANS

Steps:

• Rinse and sort the beans; remove any pebbles or debris.
• Place the beans in a large bowl.
• Fill with water to submerge the beans with at least two inches of water.
• Soak overnight (8-12 hours).
• The next day, transfer the drained and rinsed beans again 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.
• Transfer the rinsed precooked beans to 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.
• Preheat oven to 225°F.
• Once again, transfer the precooked beans to 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 for the last 30 minutes or so to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, add a little water.

MUSKOKA BAKED BEANS

Steps:

• Wash and sort beans. Pour 6 cups of water over them in a large saucepan. Let stand overnight.
• Bring the beans to a boil and boil for two minutes. Drain and add 5 cups of water. Boil again and reduce heat. Cover and simmer for 1/2 hour. Drain and reserve 1/2 cup of water.
• Sauté the bacon until not quite crisp. Add the onion and garlic and cook until soft.
• Preheat oven to 250°F
• In a large casserole with a tight lid, place the onions, garlic, bacon, beans and the pan drippings. Add the reserved water and remaining ingredients. Mix well.
• Cover and bake, stirring occasionally, for 2 hours. Uncover and bake until tender and slightly thick, about another 30 minutes.