Traditional Baked Beans [Fèves au lard]
Servings: servings
Traditional Baked Beans is a classic Quebec dish made with dried white beans, salt pork, and a savory mix of molasses and spices.
Equipment
Ingredients
The Beans
- 500 g white kidney beans dried
The Mix
- cold water for soaking and cooking
- 3 Tbsp. molasses
- 225 g salted lard diced (or smoked sausage)
- 45 g brown sugar
- 1 tsp ground mustard
- 2 Tbsp. ketchup
- 1 yellow onion chopped
- 1 bay leaf
- 2 tsp. salt or to taste
- 1 tsp. freshly ground black pepper or to taste
Notes
Instructions
The Beans
- In a large mixing bowl, soak the 500 g white kidney beans in cold water for 8 hours. Make sure the beans are fully submerged in water during the soaking period.
The Cooking
- Preheat the oven to 275 °F (135 °C) and drain the soaked beans and place them in the bottom of a cooking pot. Dice the 225 g salted lard (make sure to remove the skin). You can also substitute the lard with smoked sausages.
- Chop 1 yellow onion and prepare all the other ingredients for the Traditional Baked Beans [Fèves au lard].
- Add the diced 225 g salted lard, 3 Tbsp. molasses, 45 g brown sugar, 1 tsp ground mustard, 2 Tbsp. ketchup, chopped 1 yellow onion and 1 bay leaf to the pot. Season with 2 tsp. salt and 1 tsp. freshly ground black pepper to taste.
- Mix the ingredients well. Cover the beans with water, ensuring the water level is about 2.5 cm (1 inch) above the beans.
- Bake with a lid for 8 to 10 hours, checking occasionally to ensure the beans remain covered with water.
The Serving
- Remove the bay leaf and serve your Traditional Baked Beans [Fèves au lard] with a good breakfast. Any leftovers can be frozen for later use. Bon appétit!