Molasses Baked Beans
Molasses baked beans are a cornerstone of Canadian Maritime cuisine, where slow-cooked bean suppers sustained communities through long winters. The magic happens when molasses and vinegar create a sweet-tart backbone, while bacon fat enriches every bite without overwhelming the beans' delicate texture. This balance of ingredients, cooked low and patient, shows why this dish has endured for generations.
Instructions
Place the dried beans into a Dutch oven with 6 cups (1.5 L) of water.
Soak overnight.
Drain and pour beans back into the pot with enough water to cover the beans by a couple of inches, cook for 30 minutes until they are tender but still firm.
Drain beans, making sure to reserve cooking liquid, set aside.
Preheat the oven to 325 °F (160 °C).
While the oven is preheating, cook pork over medium-high heat in the Dutch Oven until fat is rendered and pork is beginning to brown, then add the onion cooking until tender.
Add the beans back to the pot, along with molasses, brown sugar, apple cider vinegar, ground mustard, salt and pepper and 3 cups (750 mL) of reserved bean water.
Bake uncovered for 3 to 5 hours until the beans are tender, and the sauce has thickened, and the edges of the pot get sticky. (Note: if beans get dry, add another cup of water.).
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