Side Dish: Canada – Prince Edward Island – PEI Baked Beans

Serving Size: 6

Approximate Time

Prep 10 min

Cook 18 min

Additional 15 min

Total 45 min

Ingredients

- 1 lb (454 g) dried navy beans, picked and rinsed
- 8 cups (1.9 L) water, divided
- 8 oz (225 g) salt pork, diced
- 4 oz (115 g) bacon, chopped (approx. 4–5 slices)
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1/2 cup (120 ml) molasses
- 1/4 cup (60 ml) dark brown sugar, packed
- 1/4 cup (60 ml) ketchup
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 bay leaves
- 1/2 cup (120 ml) reserved bean cooking liquid or water (plus more as needed)

Instructions

Short Description:
Slow-baked navy beans sweetened with molasses and enriched with diced local pork for a deeply sweet, savory, and hearty island-style side. Best served warm alongside roasted meats or boiled dinner staples.

Regional Notes:
This Prince Edward Island variation centers on robust molasses sweetness and local pork (salt pork or island-cured pork), giving the beans a richer, slightly smoky-sweet profile than leaner New England versions. The recipe uses simple seasonings and slow oven baking typical of Atlantic Canadian home cooking.

1. Soak the beans: cover the rinsed beans with 6 cups (1.4 L) cold water in a large bowl and soak overnight (8–12 hours). Drain and rinse before cooking. (Quick method: place beans in a pot with 6 cups / 1.4 L water, bring to a boil 2 minutes, remove from heat and soak 1 hour, then drain.)
2. Par-cook the beans: place soaked beans in a large pot and add 6 cups (1.4 L) fresh water. Bring to a gentle boil, reduce heat and simmer until beans are just tender but not falling apart, about 30–40 minutes. Reserve 1/2 cup (120 ml) of the cooking liquid, then drain beans and set aside. Discard bay leaves if used in this step.
3. Preheat the oven to 300°F (150°C).
4. Brown the pork: in a heavy ovenproof Dutch oven (about 5–6 qt / 4.7–5.7 L), cook the diced salt pork and chopped bacon over medium heat until fat renders and edges are golden, about 6–8 minutes. Spoon off and reserve excess fat if there is more than 2 tbsp (30 ml).
5. Sauté aromatics: add the chopped onion to the pork in the pot and cook until softened, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
6. Combine sauce ingredients: stir in the molasses, dark brown sugar, ketchup, Dijon mustard, apple cider vinegar, salt, and black pepper. Cook 1–2 minutes to loosen and warm the sauce.
7. Assemble: add the par-cooked beans to the pot and toss to coat. Add the reserved 1/2 cup (120 ml) bean cooking liquid (or water) and tuck in the bay leaves. The mixture should be just saucy; add up to 1/2 cup (120 ml) more water if it seems dry.
8. Bake slowly: cover the Dutch oven and bake in the preheated oven for 2 to 2 1/2 hours. Check after 1 hour and again at 2 hours — stir gently and add a splash of water or reserved cooking liquid if the beans look dry. Continue baking until beans are tender and sauce is thickened to your liking.
9. Finish and rest: remove from oven, discard bay leaves, taste and adjust seasoning with salt and pepper as needed. Let rest 10–15 minutes before serving to allow sauce to set.
10. Serve: spoon warm as a side dish alongside roast meats, boiled potatoes, or traditional Maritime dinners. Store leftovers refrigerated up to 4 days; reheat gently adding a splash of water if needed.