Quebec Maple Baked Beans
2 cups dried Navy Beans
water for soaking and precooking
1 bay leaf
1 medium onion, peeled and whole
¼ cup pure maple syrup
⅓ cup brown sugar
2 TBSP molasses
2 TBSP tomato paste
2 tsp white vinegar
2 TBSP Worcestershire sauce
1 TBSP C&C Quebec Baked Beans Blend
*Optional 1/3 lbs salt pork or 4 slices of bacon
Rinse and sort the beans; remove any pebbles or debris. Place the beans in a large bowl and fill with water to submerge the beans by at least two inches of water. Soak overnight (8-12 hours).
The next day, transfer the drained and rinsed again beans to a large pot. Add bay leaf and fill with water to cover and bring to a boil. Turn down the heat and simmer for about 45 minutes.
Remove from heat and rinse again, removing bay leaf.
Slow Cooker Method:
Transfer the rinsed precooked beans in your slow cooker. Add the rest of the ingredients, stir together and place the whole onion in the centre.
Cover and cook on low heat for 7 to 9 hours or until the beans are tender. If the mixture appears dry, you can add some water.
Preheat oven to 225 F. Transfer the precooked beans in your Dutch oven or a large oven proof pot. Add the rest of the ingredients, mix and add onion to the centre of the beans. Cover and cook for approximately 6 hours.
Remove the lid the last 30 minutes to obtain a nice golden colour. As with the slow cooker method, if the beans appear dry, make sure to add a little water.