Fèves au Lard

　　Active time: 15 min Start to finish: 4 1/2 hr

　　

Ingredients

Makes 8 servings

　　2 cups dried navy beans, picked over

　　7 oz salt pork (rinsed if crusted with salt) or thick-cut bacon, cut into 1/4-inch dice

　　1 cup chopped onion

　　2 teaspoons salt

　　1/2 teaspoon black pepper

　　2/3 cup pure maple syrup

　　1 teaspoon dry mustard

　　4 cups water

　　

Quick-soak beans:

Step 1

Cover beans with water by 2 inches in a 4-quart heavy pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour.

　　

Step 2

Preheat oven to 300°F.

　　

Step 3

Drain beans and put in a 3-quart wide shallow pot or flameproof baking dish along with remaining ingredients, stirring to combine. Bring to a boil on top of stove, then cover tightly and bake in middle of oven until beans are just tender, about 2 hours. Uncover and bake until most of liquid is absorbed and top is slightly crusty, 1 to 1 1/2 hours more.