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Old fashioned baked beans

Baked beans as they were meant to be made. Made with tomato, Dijon mustard, onion, garlic, maple syrup, molasses and a can of your favourite local beer, slow cook these beans in the oven for hours to bring out their rich aroma and decadent flavour.



  • 2 pounds dried beans
  • 1 pound bacon, sliced
  • 2 onions, finely diced
  • 2 cloves garlic, smashed
  • 1 (4-oz) tin of tomato paste
  • 8 ounces of canned tomatoes
  • 2 tablespoons Dijon mustard
  • 1/2 cup maple syrup
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 3 tablespoons butter
  • 1 can of favourite local beer


  1. Soak beans before you go to bed in triple their amount in water.
  2. The next morning, wash beans thoroughly. Put beans in a pot and add water until a few inches above beans. Boil until just tender, about half an hour.
  3. Preheat the oven to 275˚F (135˚C). In a large oven-proof dish, sauté bacon until fat is rendered out. Strain off half of fat. Add onions and garlic and sauté for two or three minutes. Add tomato paste and sauté for another minute. Add tomatoes, mustard, syrup, vinegar, molasses and beans, and stir well. Add half of beer and enough water to cover beans.
  4. Bake covered in oven at 250˚F (120˚C) for about six to seven hours. To darken up beans, remove cover for last hour and dab on butter.

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