Fèves au Lard (Quebec Maple Baked Beans)

Method

1. 1

   Simmer the soaked, drained beans in fresh water 45 minutes until the skins just split; drain, reserving the cooking liquid.

2. 2

   Layer the beans, diced pork belly, whole onion and bay leaf in a bean pot or dutch oven.

3. 3

   Whisk the molasses, maple syrup, mustard and pepper into 500ml of the reserved bean liquid and pour over, just to cover.

4. 4

   Cover and bake at 150°C for 3 hours, checking occasionally and topping up with more bean liquid if it looks dry.

5. 5

   Uncover for the final 30 minutes so the top beans catch a little color and the sauce reduces to a dark, sticky glaze.

   💡 The beans should end up glazed, not soupy or dry — that last uncovered stretch is what controls it.

6. 6

   Remove the onion and bay leaf before serving.