Quebec Baked Beans Food

HOMEMADE QUEBEC MAPLE BAKED BEANS

Steps:

• Rinse and sort the beans; remove any pebbles or debris.
• Place the beans in a large bowl.
• Fill with water to submerge the beans with at least two inches of water.
• Soak overnight (8-12 hours).
• The next day, transfer the drained and rinsed beans again to a large pot.
• Re-fill with water and bring to a boil.
• Turn down the heat and simmer for about 45 minutes.
• Remove from heat and rinse again.
• Transfer the rinsed precooked beans to your slow cooker.
• Add the rest of the ingredients, stir together and place the whole onion in the center.
• Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, you can add some water.
• Preheat oven to 225°F.
• Once again, transfer the precooked beans to your dutch oven or a large oven-proof pot.
• Add the rest of the ingredients, cover and cook for approximately 6 hours.
• Remove the lid for the last 30 minutes or so to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, add a little water.

QUEBEC BAKED BEANS

Steps:

• Soak beans overnight.
• Drain water and refill pot. Boil 10 minutes.
• Skim off foam. Drain beans but Keep water.
• In bean pot or dutch oven put in all ingredients. Add water from beans to cover beans and 1 or 2 more inches above. Keep leftover water for later.
• Stir everything well.
• Cover and put in 225F oven for 8 hours.
• Check on them occasionally to see if more water is needed to keep beans covered so they don't dry out. Near end they don't need to be fully covered. Ready when beans are soft.

OLD FASHIONED FRENCH CANADIAN BAKED BEANS

Steps:

• Cover beans with water and soak overnight.
• Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
• Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
• Mix together remaining ingredients (excluding beans and bacon).
• Add beans to bean pot (or any covered dish).
• Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
• Arrange bacon on top.
• Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
• Note: check occasionally and keep beans covered with reserved bean liquid during cooking.

FRENCH CANADIAN (NOT BOSTON) BAKED BEANS

Steps:

• Pour the beans onto a plate, and pick-over looking for bad beans, or stones. Place beans in bowl, cover with water by at least 2 inches, and soak overnight.
• Preheat oven to 250 degrees F.
• Drain beans and place in 4-quart bean pot. Add onion, dry mustard, pepper, salt, and maple syrup. Add water to cover. Cut salt pork into 1-inch pieces and place on top of beans. Bake covered, approximately 8 hours. Check each hour to see if water needs to be added. You can add more maple syrup in place of water for flavor, if desired.
• Serve the beans with brown bread, franks, or ham. For breakfast, serve with eggs, bacon, and home-fries.

QUEBEC BAKED BEANS

Steps:

• Rinse beans and sort, if necessary, discarding any blemished ones. In large Dutch oven or stockpot, cover beans with 3 times their volume of water. Bring to boil; boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and discard liquid. Return soaked beans to pot along with 3 times their volume of fresh water. Bring to boil; reduce heat and simmer covered fro 30-45 minutes or until tender. Drain reserving 2 cups cooking liquid. Meanwhile, dice bacon. In another bowl, using potato masher, mash tomatoes in their juice. In bean pot, combine beans, reserved cooking liquid, bacon, tomatoes, onions, ketchup, molasses, sugar, mustard, salt and pepper. Bake, covered, in 300 F oven for 2 1/2 hours. Uncover add maple syrup and bake for 1-1 1/2 hours longer or until sauce is thickened and coats beans well.