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

common bean ''Phaseolus vulgaris'', the common bean,, is a herbaceous annual plant grown worldwide for its edible dry seeds or green bean, green, unripe pods. Its leaf is also occasionally used as a Leaf vegetable, vegetable and the straw as fodder. Its Pla ...

mixed with pieces of

bacon Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central in ...

and either

molasses Molasses () is a viscous byproduct, principally obtained from the refining of sugarcane or sugar beet juice into sugar. Molasses varies in the amount of sugar, the method of extraction, and the age of the plant. Sugarcane molasses is usuall ...

maple syrup Maple syrup is a sweet 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. Ma ...

that is then slow cooked in the oven. Sometimes other ingredients are added. Fèves au lard are usually served as a side during

breakfast Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regi ...

, but they can also be served as a side during

lunch Lunch is a meal typically consumed around the middle of the day, following breakfast and preceding dinner. It varies in form, size, and significance across cultures and historical periods. In some societies, lunch constitutes the main meal ...

supper Supper is used commonly as the term for the main evening meal, although its use varies considerably. Supper may be used to describe a snack or light meal in the evening, either after or instead of dinner. Etymology The term is derived from th ...

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 is Canada's largest province by area. Located in Central Canada, the province shares borders with the provinces of Ontario to the west, Newfoundland and Labrador to the northeast, New Brunswick to the southeast and a coastal border ...

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

New England New England is a region consisting of 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 (state), New York to the west and by the ...

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 in the United States, Native Americans had made corn bread and baked beans. The Pilgrim (Plymouth Colony), ...

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 is the List of towns in Quebec, largest city in the Provinces and territories of Canada, province of Quebec, the List of the largest municipalities in Canada by population, second-largest in Canada, and the List of North American cit ...

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 "Sugar Shack" is a song written in 1962 by Keith McCormack. McCormack gave songwriting credit to his aunt, Beulah Faye Voss, after asking what are "those tight pants that girls wear" to which she replied "leotards". The song was recorded in 1963 ...

, 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. Cuisine of Quebec Baked beans Food made from maple Molasses Legume dishes {{Canada-cuisine-stub

Bineries

Gallery

See also

References

Web references

Bibliography