my comfort recipes
♥ Log in Sign up
  • en
  • fr
  • es
  • pt
  • de
  • it
  • nl
    • 🌍 World Kitchen
    🌍 World Kitchen
    Log in Sign up
    Home / Quebec Kitchen / Fèves au Lard à l’Érable

    Fèves au Lard à l’Érable

    Feves au Lard a l’Erable recipe: Quebec baked beans with salt pork and real maple syrup – glossy, sweet and deeply savory, a true sugar shack classic.

    ⏱ 15 minPrep time
    🔥 30 minCook time
    🍽 4Servings
    🏷 Quebec KitchenCategory
    ☆☆☆☆☆No ratings yet
    Fèves au lard à l'érable, maple-glazed Quebec baked beans with salt pork

    When the sugar season arrived in Quebec, cooks found they couldn’t resist adding a little of that golden sap to everything — and fèves au lard were a natural target. The traditional molasses-sweetened beans of the logging camps got a maple upgrade, and a new classic was born: beans so glossy and fragrant you can smell the sugarbush.

    What makes them great is that unmistakable maple flavor woven through creamy beans and rich salt pork, with just a touch of molasses and mustard to keep things interesting. They’re the perfect side for a big breakfast, a plate of ham, or a cabane à sucre feast — and they only get better the next day.

    Quebec recipes →

    Step by stepInstructions

    1. Soak the beans in cold water overnight, then drain and rinse them.
    2. Put the beans in a pot, cover with fresh water, and parboil for 30 minutes; drain, reserving the liquid.
    3. Preheat the oven to 300°F and combine the beans, salt pork, and onion in a bean pot or Dutch oven.
    4. Stir the maple syrup, molasses, mustard, salt, and pepper into 4 cups of hot water or reserved bean liquid, and pour it over the beans.
    5. Cover and bake for 5 to 6 hours, adding hot water as needed to keep the beans barely covered.
    6. Uncover for the last 45 minutes so the sauce reduces to a glossy, maple glaze before serving.

    💡 Chef tips & storage

    Soak the beans overnight, then parboil for 30 minutes before baking — this softens the skins so the beans absorb the maple sauce evenly. Use real maple syrup, not pancake syrup; the flavor is the whole point. Bake low and slow and add hot water as needed.

    Rate this recipe

    ★ ★ ★ ★ ★
    ☆☆☆☆☆No ratings yet
    Sign in to rate this recipe.

    Recipe details

    Prep15 min
    Cook30 min
    Servings4
    CategoryQuebec Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

    Keep browsingYou might also like

    View all recipes →