Entree: Canada – Quebec – Fèves au Lard (Maple Baked Beans)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 5 hrs

Total 5 hrs 20 min

Ingredients

- 1 lb (454 g) dried small white beans (navy or haricot), picked over
- 8 cups (1.9 L) water or low-sodium chicken stock, divided
- 6 oz (170 g) salt pork, chopped
- 6 thick-cut bacon slices, approx. 6 oz (170 g), chopped
- 8 oz (225 g) smoked pork shoulder or ham, diced
- 3 tbsp (45 ml) lard or rendered pork fat
- 1 medium yellow onion, approx. 6 oz (170 g), finely chopped
- 2 medium carrots, approx. 8 oz (225 g), peeled and diced
- 1/2 cup (120 ml) pure maple syrup
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (30 ml) apple cider vinegar
- 1 bay leaf
- 1 tsp (5 g) kosher salt (adjust according to saltiness of pork)
- 1/2 tsp (1.5 g) freshly ground black pepper

Instructions

Short Description:
Hearty slow-baked white beans cooked with rendered pork fat, salt pork and smoked pork, sweetened with pure maple syrup and finished with mustard and vinegar for balance. Served hot as a filling main-course dish typical of Quebec comfort cooking.

Regional Notes:
This Québécois version emphasizes rendered lard/pork fat and pure maple syrup as the primary sweetener, rather than molasses or brown sugar found in other regions. The use of salt pork and smoked pork gives a rustic, smoky meat presence so the beans function as a standalone entree in traditional Quebec households.

1. Rinse the dried beans, remove any debris, then place in a large bowl and cover with cold water by 3 inches (7–8 cm). Soak overnight (8–12 hours). Drain and rinse.
2. Preheat the oven to 275°F (135°C). In a large ovenproof Dutch oven or bean pot, heat the lard over medium heat until melted.
3. Add the chopped salt pork and bacon; cook until the fat renders and the meat begins to brown, about 6–8 minutes. Stir in the diced smoked pork shoulder and cook 3–4 more minutes.
4. Add the chopped onion and diced carrots to the pot and sauté until the onion is translucent, about 5 minutes.
5. Stir in the soaked, drained beans. Add 6 cups (1.4 L) of the water or stock, the bay leaf, maple syrup, Dijon mustard, apple cider vinegar, kosher salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer on the stovetop.
6. Cover the pot with its lid (leave slightly ajar if it does not have a tight fit) and transfer to the preheated oven. Bake at 275°F (135°C) for 4–5 hours, stirring once every hour and checking liquid level. Add the remaining up to 2 cups (470 ml) water or stock if the beans look dry; the sauce should be thick but saucy.
7. After 4–5 hours, test for doneness: beans should be very tender and the sauce reduced and glossy. If needed, bake an additional 30–60 minutes uncovered to thicken.
8. Remove from the oven, discard the bay leaf, taste and adjust seasoning with a pinch more salt or a splash more vinegar if the dish needs brightness. Let rest 10–15 minutes before serving to let the sauce set.
9. Serve hot as a main course—accompany with crusty rye or bannock if desired. Leftovers keep well and develop more flavor after a day in the refrigerator.