Fèves au lard, also called bines or haricots au lard, is a traditional Québécois dish. It is usually

beans A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes t ...

mixed with pieces of

bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sa ...

and either

molasses Molasses () is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies in the amount of sugar, method of extraction and age of the plant. Sugarcane molasses is primarily used to sweeten and flavour foods ...

maple syrup Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple t ...

that is then slow cooked in the oven. Sometimes other ingredients are added. Fèves au lard are usually served as a side during breakfast, but they can also be served as a side during

lunch Lunch is a meal eaten around the middle of the day. It is commonly the second meal of the day, after breakfast, and varies in size by culture and region. Etymology According to the ''Oxford English Dictionary'' (''OED''), the etymology ...

supper Supper was originally a secondary lighter evening meal. The main meal of the day, called dinner, used to be served closer to what is known as lunchtime, around the middle of the day, but crept later over the centuries, mostly over the course o ...

and they can be served as a meal. Fèves au lard is a traditional dish presented at sugar shacks during le temps des sucres in

Québec Quebec ( ; )According to the Canadian government, ''Québec'' (with the acute accent) is the official name in Canadian French and ''Quebec'' (without the accent) is the province's official name in Canadian English is one of the thirteen p ...

and other French-speaking regions of Canada. This dish was inspired by cultural exchanges between Québécois and

New England New England is a region comprising six states in the Northeastern United States: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. It is bordered by the state of New York to the west and by the Canadian province ...

ers during the 19th century. It is believed that

Boston baked beans Boston baked beans are a variety of baked beans, sweetened with molasses, and flavored with salt pork or bacon. History Native Americans had made corn bread and baked beans. The Pilgrims at Plymouth Colony learned these recipes in the early ...

directly inspired Fèves au lard. "Fèves au lard: la recette"
(consulted 2021-02-02) It is also thought that this popular recipe, which uses small white beans, was what caused the gourgane bean to fall out of favour in Québec.

Bineries

Some establishments call themselves "Bineries" because they consider Fèves au lard and other baked bean dishes a specialty of theirs. An example of this is La Binerie Mont-Royal, a restaurant in

Montréal Montreal ( ; officially Montréal, ) is the second-most populous city in Canada and most populous city in the Canadian province of Quebec. Founded in 1642 as '' Ville-Marie'', or "City of Mary", it is named after Mount Royal, the triple- ...

Gallery

Deux oeufs tournes bacon et journal - 71.jpg, A typical Québécois breakfast, featuring a small pot of ''fèves au lard'' as a side. Plat quebec.JPG, Breakfast at a

sugar shack A sugar shack (french: cabane à sucre), also known as sap house, sugar house, sugar shanty or sugar cabin is a commercial establishment, primarily found in Eastern Canada and northern New England. Sugar shacks are small cabins or groups of cab ...

, featuring ''fève au lard'', oreilles de crisse, eggs, ham and potatoes.

References

Web references

Bibliography

Jean-Marie Francœur, Genèse de la cuisine québécoise. À travers ses grandes et ses petites histoires, Montréal, Fides, 2011, 608 p. (), p. 349–356. {{DEFAULTSORT:Feves au lard Cuisine of Quebec Culture of Quebec Baked beans Food made from maple Molasses Legume dishes Canadian cuisine

Bineries

Gallery

See also

References

Web references

Bibliography