Baked beans from Canada's Favourite Recipes (page 95) by Rose Murray and Elizabeth Baird

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tomato ketchup for chile sauce, and thick-cut bacon or salt pork for slab bacon. Bake for 4 hours and 30 minutes.

  • averythingcooks on August 03, 2020

    Hmmmm.... interesting. I had time this am to spend time on these & went ahead with the stove top/oven method. But here’s the thing....the first 2 steps (simple but time intensive) simply got me to “cooked” navy beans....which I actually have (in 1 cup portions) in my freezer. So I guess I could have started there....or even possibly with a can or 2 of navy beans (also in my pantry). Anyways, the resulting beans in sauce are delicious....one key change though - we do not like “flabby” bacon in our beans so I rendered some bacon fat 1st and coated the onions & beans with it before adding the sauce etc and then crisped / chopped a few slices in a pan at the end and stirred them into the finished beans. Pretty much overall “yum”.

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