Favorite Canadian Recipes

  • Recipe Collections – individual recipes follow this listing
    • Recipes from Grand-Maman  The French Canadian Genealogist—some of the most beloved French-Canadian, Acadian and Québécois dishes (choose English or French)                                                                                       (LJR 20220913)
    • French, French Canadian, and Traditional Recipes   French Canadian Heritage Society of Michigan) includes a bibliography of French Canadian cookbooks into the early 2000s
                                                                                                               ( KB & LJR 20220913)


From the French – Canadian Heritage Society of Michigan.

Submitted by GSCC 🇨🇦Canadian e-SIG Member K.T. Brill

Recipe by Sues Kitchen

READY IN:17hrs




1 – 1 12lb  navy beans (2 1/2 to 3 cups measure)

bay leaf

garlic cloves

14cup  molasses

14cup  maple syrup

34cup  ketchup

1 medium  onion, diced 

2 teaspoons  salt

2 teaspoons  vinegar

12teaspoons  dry mustard(Keen’s brand is what I use)

2 -3 tablespoons  brown sugar

2 tablespoons Worcestershire sauce

4 slices  bacon (optional)

  • reserved bean liquid


Cover beans with water and soak overnight.

Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic – simmer for 30 minutes.

Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.

Mix together remaining ingredients (excluding beans and bacon).

Add beans to bean pot (or any covered dish).

Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.

Arrange bacon on top.

Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.

Note: check occasionally and keep beans covered with reserved bean liquid during cooking.