Chorizo baked beans in the slow cooker

We’ve added our Italian flair to this truly Quebecois baked bean recipe!


6 to 8 servings


60 minutes


6 hours



  • 6 cups dry white beans
  • 175 g (1 package) Fantino&Mondello diced Chorizo
  • 100 g salt pork (whole)
  • 1 cup (or 1 large) chopped onion
  • 1 cup ketchup
  • ½ cup maple syrup
  • ½ cup molasses
  • 1/3 cup brown sugar
  • 1 tbsp. dry or Dijon mustard
  • Salt and freshly-ground pepper to taste
  • 6 cups cold water


Preliminary cooking method for the beans

  1. Rinse and drain the beans.
  2. Place the beans in a large saucepan and add water so that it takes up 3 times the volume of the beans. Soak overnight OR bring to a boil and simmer for around 60 minutes or until the beans are tender. Discard the water and re-rinse the beans.


  1. Add all the ingredients to the slow cooker, cover and cook on high for around 6 hours. Periodically add water if necessary.
  2. Remove the salt pork after cooking.
  3. The diced Chorizo will add a little spice to your traditional recipe and give it a surprisingly pleasant texture. Chorizo is a great replacement for salt pork!


To give this recipe another texture and flavour, replace the salt pork with Fantino&Mondello “Original” diced Pancetta.

For an exquisite brunch, serve your baked beans with duck leg confit.

Other recipes to discover