Baked beans have been a staple in many Newfoundlanders diets for many years. I remember mom baking them when I was a child. Most recipes are the same and basically the only difference in Newfoundland baked beans and other places is the use of salt pork.
Today I will be using bacon instead of salt pork. First of all I will soak the beans for a few hours. They suggest overnight soaking and use 3 cups of water to one cup of beans. It is now 11am and I will check them around 3pm for softness. I had to add more water at 12 noon. May try to boil then to see if they will get softer quicker. This is the quick soak method mentioned below the images. Also there is a story about my grandmother and a salesman at the end.
How Long to Soak Beans for Baked Beans
Soaking Time
For dried navy beans (the classic baked-bean bean): Overnight soak (best method)
- Soak 8–12 hours
- Use 3 cups water per 1 cup beans
- Beans should double in size
Quick soak (when short on time)
- Rinse beans
- Boil in water for 2 minutes
- Remove from heat, cover, and soak 1 hour
- Drain and rinse
Always discard soaking water
Classic Newfoundland Homemade Baked Beans
Ingredients
- 2 cups dried navy beans (soaked)
- 1 small onion, diced
- ½ cup molasses
- ¼ cup brown sugar
- 2 tbsp ketchup
- 1 tbsp mustard
- 1 tsp salt
- ½ tsp black pepper
- 1–2 tbsp pork fat or butter (optional)
- 3–4 cups hot water or bean cooking liquid
- Salt Pork or bacon
Instructions
Pre-cook the beans
- Drain soaked beans
- Cover with fresh water
- Simmer 30–45 minutes until just tender
- Drain, reserve liquid
Assemble
- Heat oven to 300°F (150°C)
- Place beans in a covered casserole or Dutch oven
- Add onion, molasses, sugar, ketchup, mustard, salt & pepper
- Add pork or bacon or butter
- Pour in enough liquid to just cover beans
3️⃣ Bake
- Cover and bake 3–4 hours
- Stir once halfway
- Add more liquid if beans dry out
- Uncover last 30 minutes to thicken
- Some people take out and mush up a half cup or so to thicken
✅ Tips for Perfect Baked Beans
- Beans should be tender, not mushy
- Low & slow heat is key
- Taste and adjust sweetness at the end
- Beans taste even better the next day
🫘 Variations
- Maple beans: replace some molasses with maple syrup
- Vegetarian: omit pork fat
- Slow cooker: cook on LOW 7–8 hours after pre-cooking beans
The beans tasted good but they were firm. The next time that I make them I will make sure that I soak them over night. I tried the boiling method with those but it didn’t work out this time.
My grand-mother had, I guess you would now call it a bed and breakfast but years ago it was a room where mostly salesmen stayed when traveling throughout Newfoundland Labrador. She had raised her six children and a grandson herself as my grandfather had died in his mid thirties. It was difficult to provide for her children especially from 1930 to 1950.
She had made a large pot of baked beans and this one salesman was staying there for four nights. Well she served him baked beans for breakfast and supper, dinner in some places, and finally on the third day he left. Well you can imagine what was happening when he was visiting his customers. I know he must have told this story to other salesman and she must have lost many customers.
I wouldn’t be here without you. Every bit of support helps me keep creating, and I appreciate it more than words can say! https://ko-fi.com/stevewish
.