Canadian baked beans have come a long way from their ancestral origins in old Québec, where huge pots of navy beans were cooked for seven or eight hours with little more than salt pork and molasses, enough to feed enormous families. Onions, mustard and ketchup add a comforting tang to these pork-free baked beans that take far less time to cook and yield a much more manageable amount — a new, vegetarian-friendly comfort food tradition for modern families. Any white bean can be used in this recipe, but I prefer to use a mixture of navy beans and white kidney beans.
The voting is complete and the winner of June's No Croutons Required Legume Challenge is Salty Girl with her mouthwatering Salad with Chickpeas, Couscous and a Soft Boiled Egg. Congratulations Salty Girl. You had some mighty tough competition. 
Holler will be hosting the July edition of No Croutons Required. The challenge this month is to make a soup or a salad showcasing your favourite herb or one you haven't experimented with yet.
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