Baked Beans

Ingredients

• 2 Cups Navy Beans (dry)

• 4 Slices of Bacon, chopped

• 250g Meat/Poultry (Beef chunks or Pork), cubed

• 4-6 Cups Broth (Beef or Vegetable)

• 1 Cup Red Wine

• 1 Tbs Nutmeg

• 1 Tbs Onion Powder

• 1/4 Tsp Cayenne Pepper

• 1/2 Tsp Mustard Powder

• 1 Cup Brown Sugar

• 1/2 Cup Molasses

• 1 Small Can Tomato Paste

• 1 Tbs Coarse Salt

• 1 Tbs Black Pepper

• 1 Onion, chopped

This recipe is a true Canadian classic, straight from the recipe boxes of our oldest generation in Québec. Known locally as "Bines," these slow-cooked beans were traditionally baked in earthenware pots on the embers of a fire, often overnight, so they would be ready for Sunday breakfast.

Instructions

1. The Soak: Place the navy beans in a large pot and cover with plenty of water. Let them soak for at least 6 hours (or overnight). Drain and rinse well.

2. The Base: In your heavy-bottomed pot (Dutch oven), sauté the chopped bacon and onions over medium heat until the onions are soft and the bacon is cooked.

3. The Sauce: While the bacon cooks, prepare your sauce. In a mixing bowl, combine the red wine, nutmeg, onion powder, cayenne pepper, mustard powder, brown sugar, molasses, tomato paste, salt, and pepper. Whisk until smooth.

4. Assemble: Add the drained beans and the cubed meat/poultry to the pot with the onions and bacon. Pour the sauce mixture over the ingredients.

5. The Broth: Pour in the broth until the beans are well covered (start with 4 cups and add more if needed).

6. The Boil: Bring the pot to a boil on the stove.

7. The Bake: Cover the pot with its lid and transfer to an oven preheated to 300°F (150°C). Bake for 4 hours.

8. The Finish: For the last 20 minutes, remove the lid to let the sauce thicken and darken.

9. Serve: Remove from the oven, stir gently, and serve hot. Bon appétit!