Inspired by a recent visit to Quebec and the province's sugar shack traditions, Chef Ben Kiely's maple baked beans are a hearty, crowd-pleasing side that pairs perfectly with anything coming off the grill. Slow-cooked with maple syrup, pork, and mustard, they deliver rich, comforting flavour with very little hands-on effort. Set them in the oven and let them slowly simmer while the rest of your meal comes together.
Serves 10–12
Ingredients:
- 1 kg dried navy beans or yellow-eye beans
- 400 g salt pork or thick-cut smoked bacon, diced
- 2 medium onions, finely diced
- 6 cloves garlic, minced
- 320 ml pure maple syrup
- 120 ml molasses
- 4 tbsp Dijon mustard
- 2 tbsp tomato paste
- 2 tsp dry mustard powder
- 2 tsp cider vinegar
- 2 bay leaves
- 1.5 litres chicken stock or water
- Fresh cracked black pepper
- Salt as needed
Method:
- Cover the beans with cold water and soak overnight. Drain and rinse the next day.
- In a heavy Dutch oven or oven-safe pot, cook the salt pork or bacon slowly over medium heat until lightly browned and the fat has rendered. Add the onions and cook until soft and lightly golden. Add the garlic and cook for 30 seconds.
- Add the maple syrup, molasses, Dijon mustard, tomato paste, dry mustard, cider vinegar, and bay leaves. Stir together. Add the soaked beans and pour in the stock or water until the beans are just covered.
- Cook partially covered at 160°C / 325°F oven or very low stovetop heat for approximately 3–4 hours, stirring occasionally. Add extra water if needed during cooking. The beans should become tender, glossy, and rich rather than watery, taste, season and serve.
