- Yield: 1
- Prep Time: Overnight minutes
- Cook Time: 5 hour 30 minutes
- Serving: 8 servings
Baked Beans -Traditional Newfoundland
Hi and welcome to our website!
Where do I start!
Baked beans is a hearty and healthy meal that you can eat anytime of the day or night.
This recipe for Traditional Newfoundland Baked Beans have been made by many people throughout Newfoundland and Labrador for generations.
They also have cooked their baked beans in a cast iron pot or ceramic pot, plus they made it over night in a wood burning stove.
This recipe for baked beans I have recreated to take you back to those earlier days, by baking your beans in a cast iron pot and locking in the aroma you remember has a child.
I will share with you more delicious meals that will make you feel so good.
Traditional Newfoundland Peas Soup & Doughboys
Maybe you would like to have another soup your mom would make has a child, Lob Scouse!
Traditional Newfoundland Cabbage Soup (Lob Scouse)
I can't say enough good things about making homemade baked beans it is so delicious.
I will share with a link to our first and second cookbook, I hope you check it out.
https://www.bonitaskitchen.com/cookbook
Now continue on to our recipe for Baked Beans and enjoy.
Ingredients
- Onion - 2 medium
- Cold Water - 5 cups
- Cider vinegar - 2 tsp
- Brown sugar - 1 tbsp
- Yellow Mustard - 1 tsp
- Molasses - 1/4 cup
- Ketchup - 1/2 cup
- Black pepper - 1/2 tsp
- Sea salt - 1/2 tsp
- Fat pork or bacon - 1 cup chopped
- White Pea beans - 2 cups
Instructions
Preheat oven to 325°F bake for 3:30 to 4:00 hours, covered.
Method:
In a medium boiler with lid add 2 cups of white pea beans top with cold water then cover, ½ tsp sea salt, leave soaking overnight.
When ready to start making the baked beans, you will need a cast iron pot or ceramic pot with a cover.
Start with chopping your onions and add to the bottom of your pot, you can fry them first if you like the caramelization.
Next drain all water off beans, then top with new cold water and boil for 1½ hours on medium heat with cover part way opened. When boiling, drain water into a container and keep for soup or baking, then add the beans to your cast iron pot.
Then add 5 cups of cold water to your pot, in a small bowl mix together the remainder of your ingredients except your pork.
Mix together, then pour over onions and beans in a pot, mix together then top with fat pork or bacon.
Put the lid on the baking pot then place in a 325°F preheated oven for 3:30 to 4:00 hours, check half way through the bake time, add more water if needed then cover and continue baking.
Bonita’s Tips:
This is a serving for eight people if you like more double recipes. Bake beans can take a long time to make, so I reduced the bake time by adding an extra hour to the boiling process.
When baked beans are done, remove from heat, serve hot or cold. If you would like to bottle them just follow the canning process, https://youtu.be/dIGUL97DGHM link to process. Always label and date your bottles before storing them.
Fry onions or fat pork to give the baked beans a caramelization taste.
roasted red peppers an excellent alternative for replacing ketchup in this recipe. Open up a jar or roast them yourself and puree in the food processor. They will add a pop of color and flavour and a extra tbsp of brown sugar.
I love making a big pot of baked beans and then bottle for later.
This is when you enjoy them the most, having them for breakfast with fried bacon and a sunny side up egg.
Of Course!
They are good anytime you eat them, Breakfast, Dinner or Supper you will love them.
The key to making a delicious pot of baked beans is to soak your white peas/ beans over night in a large bowl of cold water. Then in the morning strain the water off them and put the beans in a cast iron pot.
Then start layering the ingredients over the top and mix it all through cover, put in your oven and in 3 1/2 to 4 hours you will have these delicious baked beans that you will enjoy for weeks.
I had a message just recently from a lady that said she fry’s the onions and fat pork first then adds it to the pot, instead of adding them raw. That sounds delicious and I did try it that way and it turned out lovely, I love when we share our cooking tips so everyone gets to make and enjoy the same delicious food.
I will share with you another recipe with beans.
Traditional Newfoundland Bean Soup with Ham
Thank you so much for taking the time to visit our website and for leaving us a message before you go, and for reading our blog.
Our recipes come with a video tutorial that gives you step by step instructions on how to make this dish.
So from our kitchen to yours, have a lovely day.
I need a slow cooker baked beans recipe.
Thanks, Ruth
Hi Ruth: Thank you for your message and your request. I have a recipe here for slow cooked beans I will share with you and I have another recipe on this site for Traditional Newfoundland Baked Beans if you like to try. Thank you once again and have a lovely day. Bonita
Slow cooked beans
Recipe:
1 1/2 cups dried white beans
1 medium chopped onion
1/2 cup ketchup
1 tbsp mustard
1/2 cup brown sugar
6 pieces bacon
1 cup molasses
1 cup cooked ground beef
1/2 cup water
Pepper to taste
Method
Soak dried beans over night in cool water.
The next day drain all water off beans, place a medium boiler on your stove top and put all the beans into pot and cover with warm water about 2 inches over. Let boil for about 1/2 hour to an hour until your beans are a little soft.
In a frying pan fry your ground beef until cooked you can season with pepper, after cooked remove into you slow cooker, in the same frying pan fry your bacon in small pieces until part cooked then put that in slow cooker.
Drain all oil of beef and bacon before putting it in your slow cooker, then in same frying pan fry your chopped onion with a tbsp of olive oil, until it starts to brown then put them in your slow cooker.
While you are waiting for your beans to cook, start adding all your other ingredients to your slow cooker, ketchup; mustard; brown sugar; molasses and 1/2 cup water, 1/2 tsp pepper.
Before adding your beans drain all water from them, then add to slow cooker mix all ingredients together cover and put on low heat for the day at less 7 hours.
Please note:
If you like to make this on a work day, prepare all your ingredients the night before and put in a container and place in the fridge to use in the morning. Then you will only have to cook your beans for a while then add all ingredients to your slow cooker and go to work.
Hi Bonita I bake beans and bottle them, even though I don’t boil or bake them as long as the receipe they come out mushy. Any suggestions how to correct that?
Hi Lorna: Thank you for your message and for visiting my website, I’m glad you made the baked beans and I’m sorry if they came out mushy. You said you didn’t bake or boil the same about of time and this happened. That is strange, it may have been the beans you used or the temperature. Sometimes when following a recipe it may vary depending on your stove and oven, if you make them again cut bake on the heat. Soak them over night and slow boil and slow bake, because sometimes quick cooking can brake the beans or damage the beans and they will soak up to much liquid and mush. Add more liquid if they look like they are going a little dry, you don’t want them to dry out. I hope this answers you question and all the best with your next pot of baked beans. ? Bonita
How long can you keep the baked beans in bottles and can you keep them in a pantry?
Hi Robert: Thank you for your message and for visiting our channel, the baked beans can be bottled the same way you would do all your canning and if you have a cold panty not in the kitchen where its always heat. This will stay for months, I’ve made this and stored it in my porch pantry for over the winter months and then of course we ate it all. I can share with you the recipe for canning if you need it, Thank you and enjoy Bonita
Sterilizing and Canning Procedures
Method:
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars inside then cover.
3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.
Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in hot water bath and start the boil for another 5 to 10 minutes with the cover on boiler.
6. Leave at room temperature then check your lids, 3 ways.
1. Remove screw cap and lightly run your finger upwards on the lid if it don’t remove its sealed, put the screw cap back on tight and date/label each bottle. Then store in cool panty or room.
2. If the lid is not popped up when you touch the middle it means its sealed.
3. If you heard all your jars pop by counting the pops it is seal.
I cooked baked beans for the first time EVER… I used thisrrcipe and my family loved them!!! I think they were even better than what my mom used to make! Thank u!
Hi Lori: Thank you for your message and for stopping by, I’m so glad you made and enjoyed our baked beans recipes. I feel blessed to be even close to your moms cooking and baking, thank you so much. Stay safe and message any time. 🙂 Bonita
Hi Bonita…I’ve got bean soaking as I type this…I’ve never made bake beans before so this may be normal…my beans appear to have soaked up every drop of water…I put more water on them thinking I didn’t use enough and that has soaked up too…is this normal?? And if not what am I doing wrong?? Thanks Lynda
Hi Lynda: Thank you for your message and yes that is normal, the beans will keep taking in water and you can just add more. When you start cooking them keep checking so they don’t dry out and add more water there as well. Shirring the beans every so often, this is a lovely recipe and we make it often. Enjoy to the fullest and stay safe. 🙂 Bonita
Bonita, I just love your recipes and you site is always a go-to one for me, especially for our traditional NL dishes. Thank you for the effort you put into it. I made cabbage rolls last week after watching your video three times. They turned out fantastic!
My question is whether I can use my enamel roast pan to bake the beans in?
Thank you so much.
Hi Margaret, Thank you for your message and for enjoying our recipes and letting me know. I’m glad you made and enjoyed our cabbage rolls recipe, my favourite go to comfort food recipe. Yes you can use your enamel roaster for the baked bean recipe, keep checking it so it don’t go dry and add more water if needed. Case iron locks in the heat and moisture for the beans to cook and not dry out, but I have a enamel roaster as well and they don’t lock the moisture in the same, so just add more water if needed. They will still turn out lovely. Enjoy 🙂 Bonita
I need to make these ketchupless (tomato allergy). What can I substitute for the 1/2 c ketchup?
Hi Jennifer, Thank you so much for your message and for stopping by, what you can substitute for ketchup is, roasted red peppers makes an excellent alternative. Open up a jar or roast them yourself and puree in the food processor. They will add a pop of color and flavour, add a tbsp of brown sugar for sweetens. I hope this helps and enjoy….Merry Christmas Bonita
I am so happy I found your site and your recipes! Thank you so much. My nanny used to make the best baked beans, she tried to teach my mum (who tried her best) but they were never the same LOL. I had my nanny show me a few years back and I wrote down the recipe, but I lost it 🙁
Before Christmas last year, I wanted to make them for her to brighten her holidays. She is now 91 and living in long term care. I found your recipe, which had all the same ingredients, and followed along (when making them I remembered that nanny always fried the onions and pork first, just like your other reader). They turned out just like my Nan’s! She loved them!! I made another batch to give to the family and everyone agreed ‘it’s Nanny’s baked beans!’
Just started making another batch and wanted to say how thankful I am to you. Now that nanny is not able to cook any longer (and of course she never wrote down any of her recipes), I have bookmarked your page. I can’t wait to try your other recipes – all the recipes and pictures remind me of Nanny’s kitchen!
Hi Jasmine: Thank you so much for your lovely message and for sharing with us about your nanny. How wonderful to have her with you to share some of her favourites I sure. We are so glad to have these recipes here for you and all our viewers to enjoy and they also helps bring back some fond memories of our childhood as well. Say Hi to your nan for me and message anytime you can’t find a recipe she use to make I may have it here on our website or youtube channel. Baked beans for very popular years ago in homes all of NL and they made mostly everything for scratch. Thank you once again for letting us know.
Bonita