Fèves au lard (baked beans), a traditional peasant food was a staple for pioneers and "coureurs des bois" (trappers and fur traders). Today it is still savoured as a breakfast side dish with bacon and eggs. It is also the quintessential part of any sugaring-off menu found in "cabanes à sucre", where many Quebecois families choose to celebrate not only the arrival of spring but also Easter. Packed with protein and fiber, I'm sure you will get hooked on this humble healthy dish with it's satiny sauce and hint of sweet maple syrup. If not available, the maple syrup can be replaced by brown sugar. Here's my version of baked beans made with salted pork belly, molasses and our region's liquid gold.....maple syrup.
Ingredients: 1 pound dried navy beans soaked overnight 5 cups cold water 1/2 pound salted pork belly cut into 1" pieces 1 onion chopped 2 teaspoon cider vinegar 1/2 cup ketchup 1/2 cup dark molasses 1/4 cup maple syrup 1 teaspoon dry mustard 1 teaspoon salt
Strain and rinse the beans. Add the beans to a pot with 5 cups of water. Boil for thirty minutes. Transfer the beans and water to an ovenproof casserole. Stir in the remaining ingredients. Cover and bake in a 250ºF oven for 7-8 hours.