French Canadian Maple Syrup Rum Baked Beans




4 cups dried navy beans
12 cups cold water
1 tsp. baking soda
1 lb. fat and lean salt pork, sliced
1 lg. onion
1 tsp. dry mustard
1 cup maple syrup
1 tbsp. coarse salt
4 cored apples, unpeeled
1 cup maple or
light brown sugar
1/2 cup butter
1/2 cup rum (optional)


Cover the beans with 12 cups cold water. Let soak overnight.

In the morning pour the whole thing in a large saucepan. Add 1 teaspoon soda and more cold water to cover the beans if necessary. Bring to a boil, uncovered, then boil until some of the skins come off when you blow on the beans.

Line a bean pot with the sliced pork, then pour in the beans and their water. Roll the onion in the dry mustard until all of the mustard sticks to it, then bury it in the middle of the beans. Pour the maple syrup and coarse salt on top.

Bake 4 to 5 hours in a 325 F. oven. In the last hour of cooking, cover the beans with the whole apples, placed as close together as possible.

Cream together the sugar and butter, then spread the mixture on top of the apples. This forms a most delicious topping when the beans are baked. Pour the rum on top just before serving.

The Canadiana Cookbook by Mme. Jehane Benoit

Author's Comments

These are very, very good beans. This is Mme. Benoit's family recipe.

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