Active Time

　　20 min

　　Total Time

　　13 1/2 hr

　　Fèves au Lard

　　These beans boast two staples of Montreal cuisine —sweet maple syrup and rich salt pork.

　　

Ingredients

Makes 8 side-dish servings

　　1 lb dried navy beans (2 1/4 cups)

　　1 (1/4-lb) piece salt pork (rind discarded)

　　4 1/2 cups water

　　1 large onion, finely chopped (about 2 cups)

　　2 chopped garlic cloves

　　1/2 cup Grade B maple syrup

　　1 tablespoon dry English mustard (preferably Colman's)

　　1 teaspoon freshly ground black pepper

　　

Step 1

Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans (see cooks' note, below). Drain.

　　

Step 2

Put oven rack in middle position and preheat oven to 350°F. Rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.

　　

Step 3

Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2 cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard (preferably Colman's), and 1 teaspoon freshly ground black pepper and stir to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.

　　

Step 4

Reduce oven temperature to 325°F. Remove lid. Bake beans, stirring occasionally, until most of liquid is absorbed but beans are still saucy, 1 to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar and 1 teaspoon salt or more to taste.

　　Cooks' notes:

　　·To quick-soak, put beans in a 4- to 5-quart pot and cover with cold water by 2 inches. Bring to a boil, uncovered, then boil for 2 minutes. Remove from heat and let stand, covered, 1 hour before draining. ·Baked beans keep, covered and chilled, up to 5 days.