Ingredients
- 150 g diced bacon
- 1 small onion, chopped
- 2 cans navy beans, drained
- 120 ml Quebec maple syrup
- 120 ml crushed tomatoes
- 30 ml cider vinegar
- 30 ml Dijon mustard
- 120 ml water
- 1/2 tsp smoked paprika
- Black pepper
Method
- Brown the bacon in a deep skillet for 5 minutes; add onion and cook until soft.
- Stir in beans, maple syrup, tomatoes, vinegar, mustard, water, paprika, and pepper.
- Bring to a simmer, then cook uncovered for 18–20 minutes, stirring occasionally.
- Rest for 5 minutes before serving.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar or molasses
Conversion used: Replace 100 g brown sugar or molasses with 120 ml maple syrup; reduce the traditional added water by about 60 ml.
Why Quebec maple syrup: Maple supplies rounded caramel notes that suit beans and bacon while connecting this staple to Quebec's maple tradition.
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 →