Name: Traditional Baked Beans [Fèves au lard]
Prep time: 10 min
Cook time: 480 min
Total time: 970 min
Ingredients: 500 g white kidney beans (dried); 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)

The Beans

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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

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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.
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Chop 1 yellow onion and prepare all the other ingredients for the Traditional Baked Beans [Fèves au lard].
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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.
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Mix the ingredients well. Cover the beans with water, ensuring the water level is about 2.5 cm (1 inch) above the beans.
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Bake with a lid for 8 to 10 hours, checking occasionally to ensure the beans remain covered with water.

The Serving

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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!

Traditional Baked Beans
[Fèves au lard]

Traditional Baked Beans, or Fèves au lard, is a classic Quebec dish made with dried white beans, salt pork, and a savory mix of molasses and spices.

Traditional Baked Beans [Fèves au lard]

Video

Equipments

Ingredients

The Beans

The Mix

Cook Mode

Instructions

The Beans

The Cooking

The Serving

Nutrition

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