Fèves au Lard

Fèves au lard came to Quebec with the French colonists, a frugal cousin of the cassoulet that used the humble beans and salt pork every family had on hand. But it truly found its fame in the lumber camps of the 1800s, where the cook’s great iron pot of beans simmered overnight by the fire to feed hungry loggers at dawn.

What makes it great is that long, patient cook that turns simple ingredients into something magical — beans that are creamy inside, a glossy molasses sauce with just the right sweet-and-savory tug, and rich pieces of salt pork throughout. Serve them with ham, sausages, or just a hunk of crusty bread and a pickle.

Quebec recipes →