Side Dish: Canada – Canadian Prairies – Saskatchewan Baked Beans

Serving Size: 6

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 10 min

Total 4 hrs 15 min

Ingredients

- 1 lb (454 g) dried navy beans (about 3 cups)
- 6 slices smoked bacon, approx. 6 oz (170 g), chopped
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 1 medium yellow onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 1/3 cup (80 ml) unsulfured molasses
- 1/4 cup (50 g) packed dark brown sugar
- 1/2 cup (120 ml) ketchup
- 2 tbsp (30 ml) Dijon or brown mustard
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 4 cups (960 ml) water or low-sodium chicken stock
- 1 tsp (5 ml) smoked paprika
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 bay leaf
- Optional: 1/2 tsp (2.5 ml) crushed red pepper flakes (for a touch of heat)

Instructions

Short Description:
Slow-baked navy beans in a sweet-and-savory molasses-mustard sauce with locally sourced smoked bacon, a classic Saskatchewan side that pairs well with grilled meats or bannock. The long, gentle bake develops a deep caramelized flavor and thick, glossy sauce.

Regional Notes:
This Prairie variation highlights locally sourced smoked bacon (or diced ham) and uses molasses and mustard for a sweet-savory profile distinctive to Saskatchewan. The recipe is slow-cooked until the beans are tender and the sauce is richly caramelized—different from quicker stove-top or canned styles common elsewhere.

1. Rinse and sort the dried beans, removing any debris. Place in a large bowl, cover with cold water by 2 inches and soak overnight (8 hours). For a quick soak, put beans in a pot, cover with water, bring to a boil for 1 minute, remove from heat and let sit 1 hour; drain and rinse.
2. Preheat the oven to 300°F (150°C).
3. In a 4- to 6-quart Dutch oven set over medium heat, add the chopped bacon and cook until fat renders and the bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer half the bacon to a plate (reserve for finishing). Leave the bacon fat in the pot; add the oil if needed.
4. Add the chopped onion to the bacon fat and cook over medium heat until translucent and beginning to brown, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
5. Stir in the molasses, brown sugar, ketchup, mustard, Worcestershire sauce, and apple cider vinegar; mix until combined and slightly bubbling. Add smoked paprika, bay leaf, salt, pepper, and optional red pepper flakes.
6. Add the drained beans and the remaining crisped bacon to the pot, then pour in 4 cups (960 ml) water or stock. Bring the mixture to a gentle simmer on the stovetop.
7. Cover the Dutch oven and transfer to the preheated oven. Bake, checking and gently stirring every hour, until the beans are tender and the sauce is thick and glossy, about 3 to 4 hours. If the beans appear dry during baking, add up to 1/2 cup (120 ml) more hot water as needed.
8. During the last 30 minutes of baking, remove the lid to allow the top to caramelize and the sauce to reduce further. Taste and adjust seasoning with salt, pepper, or a splash more vinegar or molasses for balance.
9. Remove from the oven, discard the bay leaf, stir in the reserved bacon, and let rest 10 minutes before serving warm as a side dish.