Dry beans are harvested in their natural state and are processed with care. However, please sort, examine and rinse beans prior to cooking.

Les haricots sont récoltés à l’état naturel et sont traitées avec soin. Toutefois, s’il vous plaît trier, examiner et rincer les haricots avant la cuisson.

Old Fashioned Baked Beans

Our Thompson’s classic recipe is back by popular demand!
Serves: 8

Ingredients

  • 2 cups (454 g) Thompson’s White Pea Beans
  • 5 cups (1.18 L) cold water
  • 1 medium onion, sliced
  • 1½ tsp. (7 ml) salt
  • 2 tsp. (10 ml) cider vinegar
  • 1 tbsp. (15 ml) brown sugar
  • ½ tsp. (2ml) prepared mustard
  • ¼ cup (60 ml) Crosby’s/Grandma Fancy Molasses
  • ½ cup (125 ml) tomato ketchup (no salt added ketchup)
  • Pinch black pepper
  • ¼ lb. (100 g) lean pork or low salt bacon, sliced

Directions

Sort and rinse beans. SOAK BEANS OVERNIGHT in cold water. Drain. Add 5 cups cold water, cover, heat to boiling, then simmer 30 minutes or until nearly tender. Drain. Place onion slices on bottom of 6-cup flameproof casserole dish. Add remaining 7 ingredients in with the beans, stirring gently to combine, then pour entire mixture into casserole dish. Add enough water to cover mixture, and place sliced lean pork on top. Cover with lid and bake in oven at 250F for 7 hours.
When beans are tender, remove 1 cup of beans, mash, then stir back into pot carefully. Cover and continue to bake. Add water as needed to keep beans covered. One hour before serving, remove cover to darken up the beans. Salt to taste.

Nutrition

Energy 354 kcal, Fat 13 g, Carbohydrates 47 g, Protein 13 g, Fibre 9.5 g
(per serving)

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Customer suggestion for Diabetics

Mine is the same as the (original) Thompsons Old Fashioned Baked Bean recipe without the molasses and ketchup.

I add 2 tbsp. of brown sugar OR 1/2 cup maple syrup to my recipe.

I add all the same ingredients such as a medium onion, cider vinegar, dry mustard, salt and pepper; and a small piece of lean salted pork and 1/2 cup water.

Mix and pour into a roasting pan and add water up to bean level and bake at 250-300°F until soft. 6-7 hours.

My husband is diabetic and my recipe is not as sweet and we get the fibre we like from homemade beans.

Pat in New Brunswick

– Thanks for your suggestion Pat!