Molasses Baked Beans

Nothing says cozy like a bubbling pot of molasses baked beans. This beloved Nova Scotia dish transforms humble navy beans into a sweet, smoky, deeply flavorful classic—thanks to a long, slow bake and a molasses-rich sauce.

Whether you’re making them for a weekend brunch, a summer barbecue, or a cold winter night, these beans deliver pure comfort with every spoonful.

Let them bake low and slow while you go about your day—or even overnight—then enjoy a hearty, homemade tradition that’s stood the test of time.

Ingredients

(Serves about 12)

• 2 cups dried white navy beans
• 6 cups cold water (for soaking and cooking)
• ½ teaspoon baking soda
• 1 cup ketchup
• ½ cup molasses
• 2 teaspoons apple cider vinegar
• ¼ cup packed brown sugar
• 1 teaspoon ground mustard
• ¼ teaspoon ground black pepper
• 1 medium onion, peeled and chopped
• 6 to 8 strips of bacon, cut into ½-inch pieces

Step-by-Step Instructions

1. Soak the Beans

Place the dried navy beans in a Dutch oven or large pot. Cover them with 6 cups of cold water and let them soak for at least 8 hours or overnight.

2. Cook the Beans

After soaking, drain and rinse the beans. Return them to the pot with fresh cold water (about 6 cups). Bring to a gentle boil, stir in the baking soda, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the beans are tender but not falling apart.

3. Drain and Save the Liquid

Set a colander over a large bowl and drain the beans, making sure to save about 3½ cups of the cooking water. Rinse the beans with cool water and let them drain completely.

4. Make the Sauce

Wash out the Dutch oven, then add the ketchup, molasses, apple cider vinegar, brown sugar, ground mustard, and black pepper. Stir everything together until smooth.

5. Combine Ingredients

Add the chopped onion, bacon pieces, reserved cooking liquid, and drained beans to the sauce in the pot. Stir well to fully coat the beans and evenly distribute the ingredients.

6. Bake Low and Slow

Preheat your oven to 250°F (120°C). Cover the pot with a lid and bake for 8 hours. This is the perfect recipe to let bake overnight or throughout the day. After baking, give the beans a good stir and serve warm.

Serving & Storing

• To Serve:
  These beans are great hot out of the oven, served with crusty bread, fried eggs, grilled meats, or as part of a traditional weekend breakfast.
• To Store:
  • Refrigerate leftovers in an airtight container for up to 5 days.
  • Reheat on the stove or in the microwave, adding a splash of water if they’ve thickened too much.
  • Freeze cooled beans in freezer-safe containers for up to 2 months. Avoid refreezing for the best texture.

Why You’ll Love This Recipe

• Authentic East Coast Flavor: A traditional Nova Scotia favorite made just the way Grandma would.
• Deep, Sweet-Savory Taste: The molasses and brown sugar add a rich sweetness balanced by vinegar and mustard.
• Make-Ahead Friendly: Let them bake overnight or while you’re at work—minimal effort, maximum reward.
• Customizable: Easily adapted for vegetarians, or add sausages, herbs, or different beans for variety.

Try these Nova Scotia Molasses Baked Beans this weekend and bring a little East Coast comfort to your kitchen! If you make the recipe, I’d love to hear how it turned out—leave a comment, share a photo, or tag me on social media. Let’s keep this delicious tradition alive, one spoonful at a time!

Nova Scotia Oatcakes

If you’ve ever visited Cape Breton or had the pleasure of enjoying a warm mug of tea in a Nova Scotian kitchen, you’ve probably encountered these oatcakes. Unlike thick or chewy versions, Cape Breton-style oatcakes are crisp, light, and rolled thin like crackers.

They’re perfect with cheese, jam, or simply on their own. And the best part? You only need a few simple pantry ingredients to bring a bit of East Coast tradition to your own kitchen.

Ingredients

(Yields about 16 thin oatcakes)

• 1 cup old-fashioned rolled oats (not quick oats)
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon baking soda
• ⅜ teaspoon iodized salt (¼ tsp + ⅛ tsp)
• ½ cup vegetable shortening (room temperature)
• 2 tablespoons cold water

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set it aside.

2. Prepare the Oats

Add the rolled oats to a food processor. Pulse about 10 times until they’re slightly broken down but still have some texture.

3. Mix Dry Ingredients

In a large mixing bowl, combine the pulsed oats, flour, sugar, baking soda, and salt. Whisk together until evenly mixed.

4. Add the Fat

Using your fingers, rub the shortening into the dry mixture until it resembles coarse crumbs. Alternatively, you can use a stand mixer on low speed.

5. Add Water

Drizzle in the cold water and mix on low just until the dough begins to form and pulls away from the sides of the bowl.

6. Roll Out the Dough

Lightly flour a clean surface and roll the dough out very thin—almost like a cracker thickness. This is key to getting a crisp texture.

7. Cut into Oatcakes

Use a cookie cutter, knife, or the traditional SPAM tin method to cut the dough into rectangles or rounds. Wiggle your cutter slightly to get clean edges.

8. Bake

Place the oatcakes on the prepared baking sheet. Bake in the preheated oven for about 16 minutes, or until lightly golden and crisp.

9. Cool

Transfer the oatcakes to a wire rack to cool completely. They’ll continue to firm up as they cool.

Serving & Storing

• Serving Suggestions:
  Serve oatcakes with butter and jam, sharp cheese, peanut butter, or enjoy them plain with tea or coffee.
• Storage:
  • Store in an airtight container at room temperature for up to 5 days.
  • For longer storage, freeze them in a sealed bag or container for up to 1 month. Thaw at room temperature.

Why You’ll Love This Recipe

• Crisp, not chewy — just like traditional Cape Breton oatcakes
• Simple ingredients and one bowl needed
• Fast to make — 30 minutes start to finish
• Perfect with sweet or savory toppings

Gather your ingredients—you can prep the dough in minutes, and the oven does the rest. Perfect for sharing or enjoying solo with a warm drink.

Canadian Chinese Sweet‑and‑Sour Ribs

A nostalgic Prairie favorite sweetened with simple sauce and golden-crisp ribs

This recipes hails from mid‑20th-century Prairie kitchens, created by early Chinese immigrants blending traditional flavors with Canadian tastes.

It’s all about lightly crispy pork ribs coated in a tangy-sweet sauce made from vinegar, sugar, water, and cornstarch—no bright-red ketchup or pineapple in sight. Ideal for nostalgic Sunday dinners or festive family meals.

Ingredients & Time

Yields: about 8 servings
Total time: ~1 hour 20 minutes

For the Ribs:

• 1 kg pork ribs, cut into individual pieces, washed & patted dry
• 1–2 cups all-purpose flour, seasoned with salt (½ tsp) and freshly ground pepper
• ¼ cup butter
• ¼ cup oil (vegetable or light flavor)

For the Sauce:

• 1 cup vinegar
• 1 cup sugar
• 1 cup water
• 3 tablespoons cornstarch
• Salt and pepper to taste (optional; light seasoning)

Instructions

1. Brown the Ribs (about 40 minutes)

Divide ribs into 4 batches. In a heavy skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Dredge a batch in seasoned flour, then brown each piece for about 2–3 minutes per side until golden. Drain on paper towels and repeat until all ribs are done.

2. Make the Sauce

Preheat oven to 350°F. In the same skillet, discard excess fat but leave the browned bits. In a bowl, whisk together sugar and cornstarch; add vinegar and water. Stir into the pan, scraping up the browned bits. Cook over medium heat for about 4–6 minutes until bubbly and thickened. Season lightly with salt or pepper if desired.

3. Combine & Bake (30–40 minutes)

Place all browned ribs in a casserole or baking dish. Pour the thickened sauce over the ribs, tossing or stirring to coat everything evenly. Bake in preheated oven for 30–40 minutes until hot, sticky, and slightly glossy. Serve immediately.

Serving & Storing

• Serving: Best served over steamed rice with a simple green salad—or in retro style, alongside creamy coleslaw with a side of tart Thousand Island dressing.
• Storing: Refrigerate leftovers for up to 3 days in a sealed container. Reheat gently in a saucepan or oven, adding a little water if needed to restore sauce consistency.

Why You’ll Love It

• Authentically retro—captures the flavor of Chinese-Canadian home cooking from the 1950s–1970s
• Uses pantry staples and simple techniques
• Bold tangy-sweet balance without unnecessary extras
• Comforting, nostalgic, and finger-lickin’ good
  

Gather your ribs and get cooking on this taste of nostalgia—perfect for family dinners or when you’re craving something retro and comforting. Let me know if you’d like printable recipe cards, side dish ideas, or a vegetarian twist!