Entree: Canada – Newfoundland and Labrador – Touton and Beans

Serving Size: 4

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Additional 20 min

Total 3 hrs 30 min

Ingredients

- 1 lb (454 g) dried navy beans
- 6 cups (1.4 L) water, plus extra for soaking
- 8 oz (225 g) salt pork, sliced into 1/4-inch (6 mm) strips
- 1 medium yellow onion, about 6 oz (170 g), finely chopped
- 3/4 cup (180 ml) molasses
- 1/4 cup (50 g) packed brown sugar
- 2 tbsp (30 ml) ketchup
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) dry mustard
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) fine sea salt (adjust after tasting; salt pork is salty)
- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (6 g) salt
- 2 tbsp (28 g) unsalted butter, melted
- 1 1/4 cups (300 ml) milk
- Reserved rendered fat from salt pork, about 2–3 tbsp (30–45 ml), for frying (or substitute 2–3 tbsp/30–45 ml vegetable oil)
- 1 small head green cabbage, about 1.5 lb (700 g), cored and thinly sliced
- 2 tbsp (30 g) unsalted butter (for cabbage)
- 1/2 cup (120 ml) water or low-sodium chicken broth (for cabbage)
- 1 tsp (5 ml) apple cider vinegar (for cabbage)
- Salt and black pepper to taste
- Molasses or maple syrup, for serving

Instructions

Short Description:
Hearty Newfoundland baked beans cooked with salt pork and molasses, served with golden fried toutons (pan-fried dough) and a simple stewed cabbage—an Atlantic Canadian comfort meal traditionally finished with molasses or syrup on the toutons.

Regional Notes:
This Newfoundland and Labrador version uses salt pork rendered for flavor and frying fat, molasses-sweetened baked beans, and quick toutons made from a baking-powder dough (a common home-style shortcut when bread dough is not available). Serving the beans with fried toutons and molasses reflects the region's simple, hearty coastal traditions.

1. Rinse the dried navy beans and pick out any debris. Place beans in a large bowl, cover with cold water by 2 inches (5 cm) and soak overnight. Drain and rinse before cooking. (Quick-soak: bring covered pot of beans and water to a boil 2 minutes, remove from heat and let stand 1 hour, then drain and rinse.)
2. Preheat oven to 300 F (150 C). In a heavy Dutch oven set over medium heat, add the salt pork slices and cook until fat renders and the pork is starting to brown, about 6–8 minutes. Remove the browned salt pork pieces to a plate and reserve the rendered fat in the pot (measure about 2–3 tbsp/30–45 ml; reserve any extra fat for frying or discard).
3. Add the chopped onion to the rendered fat in the pot and soften, stirring, until translucent, about 5 minutes. Add the drained beans, 6 cups (1.4 L) water, molasses, brown sugar, ketchup, apple cider vinegar, dry mustard, black pepper, and the cooked salt pork pieces. Stir to combine.
4. Bring to a gentle simmer on the stove, cover, and transfer the Dutch oven to the preheated oven. Bake, uncovered, for 2 to 2 1/2 hours, stirring every 30–40 minutes and adding a little hot water if beans look dry, until beans are tender and sauce has thickened. Taste and adjust salt if needed.
5. While the beans are baking, make the cabbage: in a large skillet over medium heat melt 2 tbsp (30 g) butter. Add sliced cabbage and cook, stirring, until it begins to wilt, about 5 minutes. Add 1/2 cup (120 ml) water or broth, 1 tsp (5 ml) vinegar, a pinch of sugar (optional), and a little salt and pepper. Cover and steam gently for 10–12 minutes until cabbage is tender but not mushy. Uncover and cook 1–2 minutes more to evaporate excess liquid; keep warm.
6. Make the touton dough: in a large bowl whisk together 3 cups (360 g) flour, 1 tbsp (15 g) baking powder, and 1 tsp (6 g) salt. Stir in the melted butter and gradually add 1 1/4 cups (300 ml) milk, stirring until a soft, slightly sticky dough forms. Turn dough onto a lightly floured surface and knead gently 6–8 turns to bring it together. Let rest 5 minutes.
7. Divide the dough into 8 equal pieces for large toutons (or 12 for smaller ones). Flatten each piece with your hand into a disk about 1/2 inch (12 mm) thick.
8. Heat a heavy skillet or cast-iron pan over medium heat. Add the reserved salt pork fat (about 2–3 tbsp/30–45 ml) or 2–3 tbsp (30–45 ml) vegetable oil and warm until shimmering but not smoking.
9. Fry the toutons in batches, 2–3 minutes per side, until deep golden brown and puffed, adjusting heat to avoid burning. Transfer to a paper towel–lined tray to drain. Keep warm in a low oven (200 F / 95 C) if desired.
10. To serve: divide baked beans among 4 warm plates, place 2 toutons per person alongside (or 3 if smaller), and add a generous portion of stewed cabbage. Offer extra molasses or maple syrup at the table for spreading or dipping the toutons.
11. Leftovers: refrigerate beans and cabbage in separate containers up to 4 days; reheat gently. Re-fry or reheat toutons briefly in a skillet to refresh before serving.