Quebec Baked Beans (Fèves au Lard)

About This Recipe

Fèves au lard, or Quebec-style baked beans, is one of the province's oldest and most enduring dishes, traditionally cooked overnight in a bean pot buried in the coals of a wood stove, a method that gave the dish its slow, deep flavor long before modern ovens existed. Navy beans are simmered with salt pork, onion, molasses and maple syrup until the beans turn tender and the liquid reduces into a thick, dark, faintly sweet sauce that clings to every bean. What separates fèves au lard from American baked beans is the balance: Quebec's version leans more on maple syrup than brown sugar, giving it a distinctly Canadian sweetness, while salt pork rather than bacon provides the fat and savoriness, rendering slowly over hours until it nearly dissolves into the sauce. The long, low bake — traditionally 6 to 8 hours — is what makes the beans so tender they practically melt. It's a dish tied to Quebec's rural and Acadian culinary heritage, still served at cabane à sucre (sugar shack) meals every spring alongside ham and pancakes, and at family tables throughout the winter.

Ingredients

Serves 8

• 500 gdried navy beans(soaked overnight)
• 200 gsalt pork(diced)
• 1onion(studded with 2 cloves)
• 0.5 cuppure maple syrup
• 3 tbspmolasses
• 1 tbspdijon mustard
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 3 cupswater(plus more as needed)

Instructions

1. 1

   Parboil the beans

   Drain soaked beans, cover with fresh water in a pot, bring to a boil, and simmer 10 minutes. Drain and reserve.

2. 2

   Layer the pot

   In a heavy bean pot or Dutch oven, layer half the salt pork, then the beans, the studded onion, and remaining salt pork on top.

3. 3

   Mix the sweet liquid

   Whisk maple syrup, molasses, mustard, salt, pepper and water together and pour over the beans until just covered.

4. 4

   Bake low and slow

   Cover and bake at 140°C (285°F) for 6-8 hours, checking every couple of hours and adding water if the beans look dry.

   The low, long bake is what makes fèves au lard distinct — resist the urge to raise the oven temperature to save time.

5. 5

   Finish uncovered

   Remove the lid for the last 45 minutes so the liquid reduces and thickens into a glossy sauce.

6. 6

   Serve

   Remove the onion, and serve hot as a main or side, traditionally alongside ham, eggs or pancakes.

Variations

• •

  Add a diced smoked ham hock along with the salt pork for extra smokiness.

• •

  Use a slow cooker on low for 8-10 hours as a modern hands-off alternative to the traditional bean pot.

• •

  Serve alongside tourtière (meat pie) for a full Quebec holiday spread.

Storage

Refrigerate up to 5 days; the flavor deepens overnight. Freezes well for up to 3 months — thaw and reheat gently with a splash of water.

Frequently Asked Questions