It’s sugar season here in Southwest Quebec.

We are micro-producers of maple syrup. That means we make enough for ourselves, with a little extra left over for friends and family.

It’s labour intensive, but it’s one of the best times of year because it signals that spring is just around the corner.

For many people in Quebec, maple season is a cherished tradition that brings families together and celebrates one of our most iconic natural foods.

Maple Syrup Production and Natural Sweeteners

If you’re curious about maple syrup production and the health benefits of maple syrup, I was recently featured on the Farm to Food Podcast, where we talked about using natural sweeteners to support better health.

Maple syrup and raw honey are the two sweeteners that I most often recommend to replace plain white sugar, especially if you’re still using artificial sweeteners.

Unlike refined sugar, natural sweeteners like maple syrup contain small amounts of minerals and antioxidants, and they’re far less processed.

The Classic Quebec Sugar Shack Meal

If you’re from Quebec, you’re probably familiar with the classic cabane à sucre (sugar shack) meal.

Traditional sugar shack meals usually include:

pancakes
eggs
all kinds of delicious cured pork
and of course fèves au lard (baked beans)

These comforting meals are part of a long tradition tied to maple syrup season.

A Healthier Take on Traditional Baked Beans

I’ve always loved baked beans. They’re also a great way to add more legumes into your meals.

Most of my recipes start the same way:

I take a classic favourite and uplift it to make it more nutritious.

My maple baked beans recipe is one of those.

It keeps the comforting flavours of traditional baked beans but uses natural ingredients and maple syrup to add flavour.

A Simple Meal You Can Make Ahead

Whenever I make this recipe, I cook a big batch so there’s plenty to freeze for later.

Paired with a slice of buttered sourdough bread, it makes a perfect quick lunch or light supper.

If you love hearty, traditional foods that nourish your body, this recipe is a great one to keep on hand.

👉 Get My Nutritious Maple Baked Beans Recipe below

What’s Your Favourite Cabane à Sucre Treat?

If you try the recipe, let me know how you like it.

And I’m curious:

What’s your favourite cabane à sucre treat?

Kim,
ox

Want Help Reducing Sugar Cravings and Improving Your Nutrition?

If you’re struggling with sugar cravings, low energy, or stubborn weight gain and want a clear path forward, I offer free, no-strings nutrition strategy calls.

During the call, we’ll explore your goals and see whether my personalized nutrition approach could help support your health.

👉 Book your free strategy call here

Not your Grandmas Baked Beans

This make-ahead recipe is always a staple in my freezer. I love having baked beans on Sunday evening after a particularly indulgent weekend. I’m not sure if it’s the fiber or the comfort factor, but pair it with a slice of sourdough bread and butter and I’m in heaven. Legumes provide fiber, protein and prebiotics to feed the good gut bacteria. Legumes are also rock stars at balancing blood sugar levels. This recipe features sea vegetables to support the thyroid, greens to alkalinize, turmeric to calm inflammation and blackstrap molasses which is a great source of absorbable iron. Not your grandma’s baked beans.

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Equipment

1 thick-bottomed roasting pan

Ingredients

900 g white beans or navy beans dried
2 tbsp butter
2 large onions chopped
½ pound bacon cut into small pieces
7 cloves garlic chopped
4 large cans diced tomatoes 796 ml
1/2 cup sea vegetables dulse flakes, ground nori or kelp (optional)
1 cup brown sugar lightly packed
1/2 cup maple syrup or blackstrap molasses
4-6 cups chopped kale tough rib removed, collard greens would also work
1/4 cup apple cider vinegar
2 tbsp turmeric powder
2 tbsp Dijon mustard
2 tsp sea salt
1 tsp black pepper
1 tsp chili flakes

Instructions

Soak beans overnight in plenty of water. Drain the soaking liquid and cook beans according to package instructions until they are very tender. The beans will not soften more in the oven. I save some of the bean cooking water to dilute the beans in case they get too thick.
Preheat the oven to 275°C
In a large, thick bottomed roasting pan, add the butter and the chopped onion and cook until the onions start to turn golden brown, add the bacon and cook until it starts to brown.
Once the onions and bacon are cooked, add the garlic, turmeric and greens and cook until the greens are wilted.
Add the cooked beans to the bacon mixture.
Meanwhile, in a large bowl, add the diced tomatoes, sea vegetables, brown sugar, maple syrup (or molasses), mustard, vinegar, salt, pepper and chilli flakes. Mix well to combine all the ingredients.
Pour the tomato mixture over the beans and stir well to combine.
Cover and bake for 6 to 7 hours stirring occasionally. Use the reserved bean cooking water to thin the sauce if necessary.
Allow the beans to cool before dividing into containers to freeze.

Notes

Makes about 12 portions, freezes well.