Canadian National Dishes

Québec Maple Baked Beans (Fèves au lard à l’érable)

These slow-baked Québec beans pair tender navy beans with salted pork, dark maple syrup and molasses. The beans are soaked and simmered until tender before they go into the oven, where the covered casserole gives the sauce time to settle into a savoury-sweet, glossy coating. Serve them hot for breakfast, brunch or a sugar-shack-inspired meal.

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A casserole and serving bowl of maple baked beans on the right, with open tabletop at left.
Québec maple baked beans
Prep 30 minutes
Cook 270 minutes
Total 1,020 minutes
Calories About 440 kcal per serving
Ingredients ↓
Overview

Québec Maple Baked Beans (Fèves au lard à l’érable)

Fèves au lard à l’érable is a familiar Québec dish of dried white beans baked slowly with pork and maple syrup. Published versions vary: some use brown sugar, ketchup or cider vinegar, while others add molasses and broth. This home casserole uses navy beans, unsmoked salt pork, dark maple syrup and molasses. It is one documented-style version, not a claim to a single standard recipe. Simmering the beans until tender before baking makes the final texture easier to judge.

Practical

Practical

  • Soak and rinse the beans, then simmer them until tender before assembling the casserole.
  • Keep the liquid just over the beans; add boiling water only if the surface becomes exposed during baking.
  • Salt pork seasons the beans as it cooks, so taste before adding any salt.
Ingredients

Ingredients

Beans

  • 450 g dried navy beans, picked over and rinsed
  • 2.5 L cold water for soaking, to be drained

Pork and maple sauce

  • 170 g unsmoked salt pork, rind removed and cut into 1.5 cm cubes
  • 1 medium yellow onion, about 150 g, chopped
  • 125 ml dark pure maple syrup
  • 60 ml unsulphured molasses
  • 15 ml dry mustard
  • 1 g freshly ground black pepper

Baking liquid

  • 1.5 L hot water, plus up to 500 ml extra boiling water as needed
Directions

Directions

Method

  1. Soak the beansPut the rinsed navy beans in a large bowl and cover with 2.5 L cold water. Soak for 12 hours. Drain, rinse and discard the soaking water.

  2. Simmer until tenderTransfer the beans to a large pot and cover generously with fresh water. Bring to a boil, then simmer for about 30 minutes, until tender. Drain. Heat the oven to 150°C.

  3. Layer the casseroleSpread the chopped onion over the base of a heavy 4 L ovenproof casserole. Add half the tender beans, scatter over the salt-pork cubes, then cover with the remaining beans.

  4. Add the maple liquidWhisk the maple syrup, molasses, dry mustard, black pepper and 1.5 L hot water. Pour over the beans. The liquid should just cover them; add some of the extra boiling water only if needed.

  5. Bake slowlyCover tightly and bake at 150°C for 4 hours, until the beans are very tender and the largest pork pieces reach at least 71°C. Check near the end; if beans are exposed or the sauce is drying, add a little boiling water. For a lightly browned top, uncover for the final 15 minutes.

  6. Rest and serveLet stand for 15 minutes. Stir gently from the bottom so each serving includes beans, pork and sauce. Serve hot.

Practical

Practical

Serving

The beans may be soaked in the refrigerator overnight, especially if the kitchen is warm. The casserole can be assembled after the beans are simmered and baked later the same day. For a less sweet result, serve with plain bread or an unsweetened side rather than changing the maple-and-molasses balance in the pot.

Make-ahead

Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Use within 2–3 days. Reheat until the centre reaches 74°C, adding a splash of water if the sauce has thickened.

Nutrition

Nutrition

  • Serving sizeAbout one-eighth of the casserole
  • CaloriesAbout 440 kcal
  • CarbohydrateAbout 57 g
  • ProteinAbout 14 g
  • FatAbout 18 g
  • FibreAbout 9 g
  • SodiumAbout 580 mg

Rounded estimate using generic USDA FoodData Central SR Legacy ingredient values. The calculation assumes the listed salt-pork fat and sodium remain in the dish; products and cooking losses vary. Values are approximate, not a product-label or laboratory claim.

Allergens and food safety

Allergens and food safety

This dish contains pork. Check mustard and molasses labels for additional allergens and cross-contact statements. Soak beans in the refrigerator if the kitchen is warm, drain and rinse them, and simmer until tender before baking. Cook the thickest salt-pork cube to at least 71°C, checked with a clean digital thermometer. Refrigerate leftovers within 2 hours, use within 2–3 days and reheat to 74°C.

Closing notes

Closing notes

  • The result: tender white beans with savoury pork and a glossy maple-molasses sauce.
  • The decisive technique: simmer the beans tender before the slow oven bake so their final texture is reliable.