Fèves au Lard (Maple Baked Beans)
Sugar-shack style baked beans slow-cooked with salt pork, maple syrup and molasses.
About this fèves au lard (maple baked beans)
Fèves au lard are a fixture at every Québec cabane à sucre (sugar shack) meal, served next to eggs, ham and pea soup. Dried navy beans bake low and slow with salt pork, maple syrup and molasses until thick and glossy.
Soaking the beans overnight and keeping them covered with liquid during baking are the two keys to tender beans.
Ingredients
- 450 g dried navy beans, soaked overnight
- 200 g salt pork, cubed
- 1 onion, chopped
- ½ cup maple syrup
- ¼ cup fancy molasses
- 1 tbsp dry mustard
- ½ tsp black pepper
- 4 cups water, plus more as needed
Equipment
- Dutch oven
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Drain soaked beans, cover with fresh water and simmer 30 minutes. Drain.
30 min timer - 2
Heat oven to 150°C (300°F).
- 3
Layer half the salt pork and the onion in a Dutch oven, add beans, then remaining pork.
- 4
Whisk maple syrup, molasses, mustard, pepper and 4 cups water; pour over beans to cover.
- 5
Cover and bake 5–6 hours, adding hot water if the beans become exposed. Uncover for the last 30 minutes to thicken.
390 min timer
Notes
- Salt pork is salty; taste before adding any salt.
Substitutions
- salt pork: thick-cut bacon
Storage
Refrigerate up to 5 days.
Freezer
Freeze up to 3 months.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
Fèves au Lard (Maple Baked Beans): common questions
Can I make fèves au lard in a slow cooker?
Yes. After the 30-minute simmer, cook on low 8–10 hours.
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