Sides
Yukon-Style Baked Beans
Ingredients
- - 500g (2 1/2 cups) dried navy beans, soaked overnight
- - 150g (5 oz) salt pork, diced
- - 1 medium onion, studded with 2 whole cloves
- - 125ml (1/2 cup) pure maple syrup
- - 45ml (3 tbsp) molasses
- - 15ml (1 tbsp) Dijon mustard
- - 750ml (3 cups) water, plus more as needed
- - Salt and freshly ground black pepper, to taste
Method
- Drain and rinse the soaked beans, then place in a large pot of fresh water. Bring to a boil and simmer for 10 minutes, then drain again.
- Preheat the oven to 150C (300F). Transfer the parboiled beans to a Dutch oven or bean pot.
- Bury the clove-studded onion and diced salt pork among the beans.
- In a jug, stir together the maple syrup, molasses, Dijon mustard and water, then pour over the beans - the liquid should just cover them.
- Cover with a lid and bake for 5-6 hours, checking every hour or so and topping up with a little hot water if the beans look dry.
- Remove the lid for the final 30 minutes of baking to let the top brown slightly.
- Discard the onion, season with salt and pepper to taste, and serve hot.
Introduction: Slow-baked beans sweetened with maple syrup or molasses and studded with salt pork trace back to Quebec's 'feves au lard' tradition and were carried north during the Klondike Gold Rush, becoming a staple of camp and homestead cooking across the Yukon and the rest of Canada.
Cultural Background: Slow-baked beans sweetened with maple syrup or molasses and studded with salt pork trace back to Quebec's 'feves au lard' tradition and were carried north during the Klondike Gold Rush, becoming a staple of camp and homestead cooking across the Yukon and the rest of Canada.
Tips: Low and slow is essential – rushing the bake at a higher temperature gives beans that are mushy outside but still firm in the centre. Keep a kettle of hot water on hand to top up the pot as needed.
Variations: A vegetarian version omits the salt pork and adds a splash of liquid smoke and extra butter for richness. Some cooks add a diced apple for a touch of sweetness. A vegetarian/vegan version can be made by omitting the salt pork; see Variations.
Storage: Keeps refrigerated for up to 5 days, or frozen for up to 3 months.
Reheating: Reheat gently on the stovetop or in a 160C (325F) oven, covered, with a splash of water stirred in, for 15-20 minutes.
Nutrition: Per serving: approx. 310 kcal, 13g protein, 48g carbohydrate, 7g fat, 11g fibre, 420mg sodium.
FAQs:
Q: Can I use canned beans to save time?
A: Traditional baked beans rely on dried beans slow-cooked in the sweet liquid to absorb flavour fully; canned beans will not achieve the same texture or taste depth.
Q: Why do I need to parboil the beans first?
A: A short parboil helps ensure even, tender cooking during the long slow bake and helps remove some of the compounds that cause digestive discomfort.