Fèves au Lard
White beans baked all day with salt pork, maple syrup and mustard until dark, sticky and sweet.
- Prep
- 20 min
- Cook
- 330 min
- Total
- 350 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Bean pot or heavy casserole with lid
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 10 g
- carbs
- 58 g
- protein
- 16 g
- calories
- 390
Instructions
- 1
Drain the soaked beans, cover with fresh water and boil for 20 minutes, then drain and reserve the liquid.
- 2
Bury the onion and salt pork among the beans in a bean pot.
- 3
Stir the maple syrup, mustard, molasses, salt and pepper into 500 ml of the reserved cooking liquid and pour it over.
- 4
Cover and bake at 140C for 5 hours, topping up with hot liquid whenever the beans look dry.
- 5
Uncover for the last 45 minutes so the top darkens and the sauce thickens.
- 6
Rest 15 minutes before serving straight from the pot.
Chef's tips
Never let the beans dry out mid-bake; they stop softening and stay chalky.
Ingredient substitutions
- salt pork → smoked bacon lardons, or omit and add 2 tbsp oil for a vegetarian pot
Storage
Keeps 5 days in the fridge; freezes for 3 months.
Common mistakes to avoid
- •Salting hard water early so beans stay tough
- •Baking too hot, which burns the syrup
Serving suggestions
Cooked Fèves au Lard?
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