Quebec Baked Beans

Prep Time
Cook Time
8h 30m
Ready In

"You just can't beat homemade baked beans. These are simply delicious. One of the few things my Mum knew how to cook and this is her recipe. If you have a bean pot...great.. otherwise a round dutch oven will do. I make this recipe and then freeze them into individual containers for 1. They freeze and reheat so well. They also thicken up overnight so don't be scared of too much juice when they are first cooked. "

Original recipe yields 12-18 servings


  • Serving Size: 1 (95.4 g)
  • Calories 224.7
  • Total Fat - 17.1 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 16.3 mg
  • Sodium - 609.5 mg
  • Total Carbohydrate - 16.8 g
  • Dietary Fiber - 1.1 g
  • Sugars - 13.9 g
  • Protein - 1.7 g
  • Calcium - 50.1 mg
  • Iron - 1.1 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step 1

Soak beans in pot overnight. Drain water and refill with clean water and boil for 10 minutes

Step 2

Skim off foam and drain but keep drained water for later

Step 3

Put all ingredients into a bean pot or dutch oven and fill with your drained water from the beans. You want to cover the beans with an extra 1 or 2 inches above the beans. Mix well. Reserve any leftover water still for later again

Step 4

Cover your pot and put in 225 oven for 8 hours

Step 5

Check and stir them occasionally if they need some topping off of water use your reserved water. You don't want them to dry out. Towards the end you won't need to add any more water, they shouldn't be swimming near the end but you do want some juice in the pot. Beans are ready when they are tender

Tips & Variations

No special items needed.