Side Dish: Canada – Ontario – Ontario Baked Beans

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 15 min

Additional 8 hrs

Total 11 hrs 35 min

Ingredients

- 1 lb (454 g) dried navy beans or small white beans
- Water for soaking and cooking (see instructions) — use about 6 cups (1.4 L) for cooking
- 6 oz (170 g) salt pork or thick-cut bacon, diced
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1/3 cup (80 ml) pure maple syrup (preferably Grade A, adjust to taste)
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) molasses (optional; for color, can be omitted)
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 g) fine sea salt, plus more to taste (add after beans are tender)
- 1 bay leaf
- 1/2 tsp (2.5 ml) smoked paprika (optional)
- 2 tbsp (30 g) unsalted butter (optional, for finishing)

Instructions

Short Description:
Slow-baked white beans sweetened with local maple syrup and cooked with salt pork or thick-cut bacon until rich and syrupy. A classic Ontario accompaniment to barbecues and Sunday suppers.

Regional Notes:
This Ontario version uses pure maple syrup as the primary sweetener, giving a cleaner, distinctly Canadian sweetness compared with molasses-forward New England-style baked beans. The beans are slow-baked and finished until thick and glossy so the maple flavor infuses the sauce.

1. Rinse the dried beans and remove any debris. Place them in a large bowl, cover with cold water by 2 inches (5 cm) and soak overnight (8–12 hours). If short on time, use a quick soak: cover with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour, then drain.
2. Drain the soaked beans and transfer to a large pot. Add about 6 cups (1.4 L) fresh water, add the bay leaf, and bring to a gentle simmer over medium heat. Skim any foam. Simmer gently until beans are just tender but not falling apart, about 45–60 minutes. Reserve 1–2 cups (240–480 ml) of the cooking liquid, then drain the beans, discarding the bay leaf.
3. Meanwhile preheat the oven to 300°F (150°C). In a skillet over medium heat, add the diced salt pork or bacon and render until the fat is released and the pork is browned, 6–8 minutes. Remove most of the fat if there is an excess, leaving about 2 tbsp (30 ml) of fat in the pan.
4. Add the chopped onion to the skillet and cook in the pork fat until translucent and beginning to brown, 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1 minute to deepen flavor.
5. In a large ovenproof Dutch oven or bean pot, combine the drained beans, cooked bacon/onion mixture, maple syrup, molasses (if using), Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika (if using), and black pepper. Add about 1 to 1 1/2 cups (240–360 ml) of the reserved bean cooking liquid to loosen the sauce — the beans should be submerged about halfway to three-quarters.
6. Stir gently to combine, taste, and wait to add salt (do not salt heavily before baking as it can toughen skins). Dot the top with the butter if using. Cover the pot with a lid or a piece of foil (leave a small vent for steam) and place in the preheated oven.
7. Bake slowly for 2 to 3 hours, checking every 30–45 minutes. Uncover for the last 30–45 minutes to allow the sauce to thicken and become glossy; stir gently to avoid breaking beans. Add small amounts of the reserved cooking liquid if the beans dry out too much during baking.
8. When beans are tender and the sauce is syrupy, remove from oven. Taste and add salt (about 1 tsp / 5 g to start) and more maple syrup if a sweeter finish is desired. Discard any bay leaf.
9. Let rest 10–15 minutes before serving as a side dish. Leftovers keep well and often taste better the next day after flavors meld.