Recipe for Baked Beans by Anne-Virginie Schmidt (MIELS)
Anne-Virginie Schmidt co-founded the Miels d’Anicet apiary in Ferme-Neuve, in the Hautes-Laurentides. Their honeys can be found in many of Québec’s best specialty shops—and they offer a chance to truly appreciate the work of these remarkable bees.
This recipe is taken from her wonderful cookbook MIELS, published in September 2025.
“For a beekeeper, maple syrup is in some ways in competition with honey in the pantry. So I took on the challenge of creating a honey-forward version of traditional baked beans. Coming from a family of hunters, I grew up with my father’s baked beans, where he would vary the meats depending on the season and his game: partridge, goose, hare. I carried on that tradition and created this generous dish to enjoy at brunch or during family gatherings. Go for it!” — Anne-Virginie
P.S. We highly recommend making this recipe with the delicious autumn honey from Miels d’Anicet!
Enjoy!
Hunter’s Baked Beans Recipe (Serves 8)
Ingredients
- 900 g (2 lb) dried white beans, rinsed and drained
- Water (to cover)
- 250 ml (1 cup) ketchup
- 180 ml (3/4 cup) autumn honey (240 g)
- 55 g (1/4 cup) brown sugar
- 10 ml (2 tsp) salt
- 5 ml (1 tsp) dry mustard
- 5 ml (1 tsp) pepper
- 45 ml (3 tbsp) olive oil
- 3 rabbit legs (approx. 775 g / 1.7 lb)
- 3 Toulouse sausages (approx. 330 g / 3/4 lb)
- 1 Polish garlic sausage (kolbassa-style, approx. 330 g / 3/4 lb)
- 1 medium onion, cut into pieces
- 500 ml (2 cups) beef broth
- 250 ml (1 cup) canned diced tomatoes
Preparation
Time: 15 min prep · 8 h soaking · 7–8 h cooking
Place the beans in a large bowl and cover with water. Let soak for at least 8 hours at room temperature, adding water as needed to keep them fully submerged.
Drain and rinse the beans, reserving the soaking water. Transfer the beans to a pot with 1 litre (4 cups) of the soaking water (or fresh cold water). Bring to a boil, reduce heat, cover, and simmer for about 30 minutes. Remove from heat. Set aside the beans and reserve the cooking liquid.
In a bowl, mix the ketchup, honey, brown sugar, salt, dry mustard, pepper, and about 250 ml (1 cup) of the reserved cooking liquid. Set aside.
Preheat the oven to 120°C (250°F), placing the rack in the centre.
In a large Dutch oven over medium heat, warm the oil. Brown the rabbit legs and sausages on all sides. Remove and set aside.
In the same pot, soften the onion. Return the meats to the pot, add the beans and the sauce, pour in the broth, then add the tomatoes. Add enough reserved cooking liquid to fully cover everything. Bring to a boil.
Cover and bake for 7 to 8 hours (or overnight), adding more cooking liquid as needed during cooking.
Note
If the beans are not browning enough, finish the last hour uncovered, checking frequently and adjusting the liquid level as needed.
