Feves Au Lard (Baked Beans and Pork)

Feves Au Lard (baked Beans And Pork)

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Vicki Butts (lazyme)


Beans and pork will have more flavor if baked in a cast iron pot; earthenware dishes are also a good choice to bake beans.

From Traditional Quebec Cooking by Micheline-Mongrain-Dontigny.


☆☆☆☆☆ 0 votes

30 Min
6 Hr


  • 2 c
    white dried pinto beans
  • 6 c
  • 1/2 lb
    salted pork
  • 3 Tbsp
    brown sugar
  • 3 Tbsp
  • 1 tsp
  • 1 tsp
    ground dry mustard
  • 1 Tbsp
  • 1 medium
    onion, chopped
  • 3 c
    water (approximately)

How to Make Feves Au Lard (Baked Beans and Pork)


  1. Wash beans under cold running water. Soak the beans in 6 cups water for 6 to 8 hours; this can be done overnight. Rinse well.
  2. Place the beans in a pan, cover with water and boil 10 minutes. Drain in a colander.
  3. Place the beans in a large cast iron or earthenware pot, add salted pork, cut in pieces or left whole, brown sugar, molasses, salt, mustard, ketchup, onion and 3 cups water. Cook covered in the oven for about 6 hours at 250F.
  4. This dish can be frozen. If more liquid is needed, add cold water to cold beans or hot water to hot beans.

Printable Recipe Card

About Feves Au Lard (Baked Beans and Pork)

Course/Dish: Pork
Main Ingredient: Beans/Legumes
Regional Style: Canadian

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