Canadian baked beans have come a long way from their ancestral origins in old Québec, where huge pots of navy beans were cooked for seven or eight hours with little more than salt pork and molasses, enough to feed enormous families. Onions, mustard and ketchup add a comforting tang to these pork-free baked beans that take far less time to cook and yield a much more manageable amount — a new, vegetarian-friendly comfort food tradition for modern families. Any white bean can be used in this recipe, but I prefer to use a mixture of navy beans and white kidney beans.
I'm sending this along to Jasmine for her event celebrating savory Canadian foods. What is Canadian food, you might rightly ask. Well, whatever you can cook up in your kitchen with ingredients available to you, complete with requisite imagination. But I recall that maple syrup is an abundant luxury here, and that the birth of Nanaimo bars and butter tarts are patriotic fodder for us Canucks.
|Almost Old-Fashioned Baked Beans|
|Recipe by Lisa Turner|
Published on June 28, 2008
A simple vegetarian version of traditional Canadian baked beans with a little modern update from onions, mustard and ketchup