Québécois Maple~Mustard Baked Beans

Baked beans are popular additions to summer barbecue buffet tables.  Although classic Boston-style baked beans are in a tomato based sauce and sweetened with molasses, this French Canadian version is more delicate in flavor and seasoned with pure maple syrup, a staple in all French Canadian homes.  Navy beans or any white beans are soaked overnight and slowly baked in a low oven or in a crockpot with onions, mustard and bacon.  This is my mother Pierrette’s recipe but a little of my research has discovered that virtually all Québécois baked bean recipes are almost identical and go back to the 19th Century.  Such longevity is a strong testimonial to how delicious these beans are!  A favorite of traditional French Canadian hearty breakfasts, a side of these beans is enjoyed in the morning.  For breakfast recently, I served them with fried eggs and a spicy sweet potato hash to my husband who raved about the sweet-spicy combo.  Adding some sautéed greens and serving  the beans over grains turns them into a meal.  Economical, versatile and easy, they feed a crowd or can be frozen for later use.  Take your summer entertaining north of border this year with fèves au lard (pronounced fev-o-lar) and watch them vanish to rave reviews.

Maple~Mustard Fèves au lard

• Servings: 12
• Time: 30 minutes hands on
• Difficulty: easy
• Print

1 pound of dried navy beans (cannellini or white kidney or a mix of them can be substituted)

water to soak and to cook in

1 onion, chopped 

8 oz thick cut bacon or salt pork, finely diced

1 T dried mustard

1 t salt, or more to taste

1/2 t  black pepper, or more to taste

2/3 c maple syrup

Place the beans in a casserole and pick through and discard any broken beans or stones. Cover the beans with cold water and soak overnight, at least 8 hours.  Add water to keep the beans covered, as needed.  Drain the beans.

In A Dutch oven or the bowl of your slowcooker, place the beans and add enough water to just cover the beans, about 2 1/2 cups.  Stir in the onions and bacon.  Whisk together the maple syrup and seasonings and pour over the beans. Mix well.  Cover.

If using the crockpot:  Cook on low for 8 hours.  Taste and adjust seasonings.

If using the oven method:  Bring to a boil and simmer for 15 minutes on the stove top. Drain.  Add more water to just cover the beans.  Mix in all the seasonings. Transfer to oven and   bake with a cover on , at 275 F oven for 3 hours. Taste and adjust seasonings.  The oven baked version will be a little more golden in color and it is how my mom always makes them.

For the best flavor, baked beans are best served the day after baking them.

 

Jean- Paul Lemieux, Village le long du St-Laurent, 1951
Lock Gallery, Calgary, AB

If your travels take you to Montréal this summer, here is where you can try authentic fèves au lard:

http://eatyourworld.com/destinations/canada/quebec/montreal/what_to_eat/feves_au_lard