Entree: Canada – Quebec – Fèves au lard (Slow-baked sweet-and-salty navy beans with pork and maple syrup)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs 30 min

Additional 12 hrs

Total 15 hrs 30 min

Ingredients

- 1 lb (454 g) dried navy beans
- 6 cups (1.4 L) water for soaking and initial cooking
- 6 slices bacon, approx. 6 oz (170 g)
- 4 oz (115 g) salt pork, diced
- 1 medium onion, chopped, about 6 oz (170 g)
- 3 tbsp (45 ml) pure maple syrup
- 2 tbsp (30 ml) molasses
- 2 tbsp (30 ml) brown sugar, packed
- 1 tsp (5 g) dry mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) water or bean cooking liquid, more as needed

Instructions

1. Rinse the dried beans, remove debris, and place in a large bowl with 6 cups (1.4 L) water to soak overnight, or use the quick-soak method: cover with water, bring to a boil 2 minutes, remove from heat and soak 1 hour. Drain and reserve.
2. Preheat oven to 300°F (150°C). In a heavy ovenproof casserole or Dutch oven, cook bacon and diced salt pork over medium heat until fat renders and edges brown, about 6–8 minutes; remove half the rendered fat leaving about 2 tbsp (30 ml) in the pot.
3. Add chopped onion to the pot and sauté in the remaining fat until soft and translucent, about 5 minutes. Stir in dry mustard and cook 30 seconds to bloom the flavor.
4. Add soaked and drained beans to the pot. Stir in maple syrup, molasses, brown sugar, apple cider vinegar, 1 cup (240 ml) water or reserved bean liquid, salt, and pepper. Mix well so beans are mostly submerged; add more liquid if necessary.
5. Bring mixture to a gentle simmer on the stovetop, cover, and transfer to the preheated oven. Bake, uncovered or loosely covered, for 3 to 4 hours, stirring once or twice and adding a few tablespoons of water if the beans begin to dry out. Bake until beans are very tender and sauce is thick and glossy.
6. Taste and adjust seasoning with additional salt, pepper, or maple syrup as desired. Serve hot with crusty bread or alongside roasted meats.