Bines

‘Bines’ is the cozy Québécois way of saying beans, and this is the dish that simmered in iron pots across New France before it ever crossed the border into New England. Logging camps, farms, and Sunday suppers all relied on the same formula: beans, salt pork, and a sweet, molasses-laced sauce, baked until the whole pot turns glossy and fragrant.

What makes them great is that deep, caramelized sweetness against the salty richness of the pork, with beans so tender they nearly melt. They’re the classic partner to ham, sausages, or a stack of pancakes at a big family breakfast — and they only improve with a day in the fridge.

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