The Best Baked Beans

By Scott | June 11, 2014 | Farm To Fork


the best baked beans

I recently visited Grandma iChicken in Quebec, where I grew up. She made a fantastic feast for our Easter dinner, including a delicious baked bean recipe that has been around since before I was born! This is a must-try.

The Best Baked Beans

Salt pork or thick cut bacon, chopped

1 lb. beans (your preference, but we usually use red kidney beans)

1 t. vinegar

1/4 c. ketchup

1/4 to 1/2 c. brown sugar

1 onion, sliced

1/2 T. molasses

1/2 T. mustard

Salt and pepper to taste

the best baked beans on a wood stove

If using dry beans, soak overnight. (If using canned beans, skip this step.) If using dry beans, put in cold water and bring to a boil. Drain, add cold water again, and bring to a boil. (If using canned beans, begin by adding cold water and bringing to a boil one time.) Leave in the same water and do not drain. Put all ingredients into an oven-safe pot or dish. Add beans and water. Bake in oven 4-5 hours at 300 degrees.

As an alternative to extra sugar, you can sweeten your recipe with homemade maple syrup; click here to check out the way I collect and boil sap from my trees to make fresh, all-natural syrup.

Here are leftover beans warming on my wood stove. My mouth waters just thinking about this recipe. Let me know if you try the best baked beans recipe and what you think!

Until next time,

Doc@iChicken