Baked Beans - Canadian Style

From Hot Off the Griddle #9, January 1993.


  • 2 cups navy beans
  • 1 1/2 tsp salt
  • 1/2 lb salt pork
  • 2 1/2 cups stewed or canned tomatoes
  • 1 cup finely chopped onions
  • 1 1/2 tsp dry mustard
  • 3/4 cup molasses
  • 1/4 tsp fresh ground pepper
  • 1/4 cup boiling water


  1. Pick over and wash beans.
  2. Cover generously with water (at least 2” above the beans) and soak overnight.
  3. In the morning, add salt to undrained beans, bring slowly to boiling point, and simmer gently until soft (about 30 minutes).
  4. Drain and reserve liquid.
  5. Cut salt pork into 1/4” slices and place half in the bottom of a bean pot.
  6. Add half the beans, remaining salt pork, half the tomatoes and onions, and remaining beans and tomatoes and onions.
  7. Mix together mustard, molasses, pepper and water.
  8. Pour over the beans.
  9. Add any juice from the tomatoes and enough of the bean liquid to cover beans, plus 1/2”.
  10. Cover pot tightly. Bake at 250 degrees for 8-9 hours.
  11. Add more bean liquid or water as needed.

Serve piping hot with lots of bread and butter.


Posted on September 9, 2015 and filed under beans & legumes.