Ingredients
- 450 g dry navy beans, soaked overnight
- 150 g slab bacon, diced
- 1 large onion, chopped
- 180 ml Québec maple syrup
- 30 ml Dijon mustard
- 30 ml cider vinegar
- 5 ml salt
- 2 g black pepper
- 1 litre water
Method
- Drain the beans and simmer them in fresh water for 45 minutes, then drain.
- Place beans, bacon, onion, maple syrup, mustard, vinegar, salt and pepper in a bean pot.
- Add enough water to cover by 2 cm and stir in the maple syrup evenly.
- Cover and bake at 150 °C for 3½–4 hours, adding water if needed.
- Uncover for the last 30 minutes so the maple glaze thickens.
Conversion and rationale
Original sweetener (classic version): 125 ml molasses plus 100 g brown sugar
Conversion used: Replace the original molasses and brown sugar with 180 ml maple syrup; reduce the cooking water by about 125 ml because the syrup contributes liquid; bake 15 °C below the traditional 165 °C.
Why Quebec maple syrup: Maple complements the smoky bacon and beans with a cleaner caramel finish than a heavy molasses base. It also makes this Québec staple more closely tied to its regional harvest.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →