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This slowly simmered Quebec classic with beans and pork is perfect for cold weather. The white beans, molasses, and salty pork hang out together and get tastier by the day. Cozy food at its best.
I always make these beans the second fall rolls in and the air gets chilly. The kitchen smells incredible while it cooks, and it takes me right back to those Sunday family meals at Grandma’s house.
Luscious ingredients
- 1 liter dry white beans or Navy beans: They soak up all the flavor but still stay firm
- Soaking water: Beans need this to plump up and cook faster
- About 1.75 liters cold water: Top up the beans so they’re always under water as they cook
- 3 sliced onions: They melt down and make everything sweet
- 250 g fatty salt pork, diced, skin off: Grab a nice fatty chunk so you get the most flavor
- 3 Italian tomatoes, chopped: These freshen things up and bring some tang
- 5 bacon slices, chopped: Toss them in for that smoky kick
- 250 ml ketchup: Adds tang and a bit of sweetness
- 125 ml molasses: The old-school secret for that signature color
- 60 ml brown sugar: Balances out the tang with a caramel vibe
- 30 ml balsamic vinegar: Gives the dish some oomph and richness
- 5 ml dry mustard: Adds just the tiniest touch of heat
- 5 ml salt: Taste and see if you want more
- Pepper: Go for freshly cracked if you've got it
Step-by-step easy directions
- Soak your beans:
- Fill a big bowl with your beans and pour in warm water to cover. Leave them out overnight at room temp, topping up water if they poke out. Doing this helps beans cook quicker and be way easier on your digestion. Next day, drain and rinse well.
- Get ready to bake:
- Put the rack in the middle spot, heat your oven to 120°C. The low temp means your food cooks slowly, getting extra delicious without turning to mush.
- Mix it all together:
- In a huge oven-safe pot (about 4.5 L), dump in everything and give it a good shake of pepper. Scatter the pork and bacon so every bite gets flavor. Pour in enough cold water to cover things by a couple inches.
- Let it cook:
- Heat the pot on the stove first and bring it to a boil. When it bubbles, pull it off the heat. Pop the lid on and bake it for around 7 hours. Check and give it a gentle stir every hour. Long, slow cooking makes the beans soft and full of tasty broth. Add some more water if things get too dry.
I think molasses is what truly makes this dish special. My grandma always used the Grandma’s brand, which turned the beans dark and deep in flavor. Anytime I cook this, the smell takes me right back there.
Storage tips
Store leftover beans in a sealed container in the fridge and they'll last about 5 days. Warm them up gently on the stove or stick them in a 150°C oven for roughly 20 minutes. For longer storage, freeze single servings in freezer-safe containers for up to 3 months. Thaw them overnight in the fridge before reheating.
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Swaps and tweaks
No Navy beans? Go for Great Northern or cannellini instead. Want a less classic spin? Smoked bacon can stand in for salt pork. Not big on sweet? Halve the molasses and brown sugar. You can also toss in a pinch of cayenne for some heat if you like it spicy.
Serving ideas
People in Quebec serve these beans with eggs and big slices of toasted homemade bread for breakfast. They're awesome next to roasted ham or grilled sausages too. For a lighter bite, spoon the beans onto hearty toast with chopped fresh parsley. When it’s cold out, serve with simple slaw to even out the richness.
Cultural background
This dish is a must-have in Quebec and French-speaking parts of Canada. Back in the day, it was always cooked up on Saturdays to eat Sunday morning, since folks weren’t supposed to cook on church day. Lumberjacks would take big batches along since it's filling and easy to bring with them in the woods.
Frequently Asked Questions
- → How long should I cook the beans?
Cook the white beans in the oven for roughly seven hours at 250°F (120°C) until they're perfectly tender.
- → Do I need to soak the beans before cooking?
Yes, soak the beans overnight in warm water to prep them for cooking.
- → Can I swap salted bacon with something else?
You can switch it out for bacon strips or even smoked ham for a yummy twist.
- → Why is molasses important here?
Molasses gives a deep sweetness and caramelized flavor, balancing the whole dish beautifully.
- → How can I stop the beans from drying out?
Make sure they're always covered with enough water throughout baking.