Vegan Fèves au Lard
Fèves au Lard is a beloved staple of Québécois home cooking, traditionally made with white beans, pork fat, and maple syrup. This fully vegan version keeps every bit of its rich, comforting character: plump, tender beans simmered slowly until they absorb all the flavors, coated in a thick, glossy sauce that balances deep savory notes with the natural caramel sweetness of pure maple syrup. There is no meat, dairy, or animal fat used at all — the richness comes from slow cooking and simple, wholesome ingredients. Hearty, warming, and deeply satisfying, this dish is perfect for family meals, cold winter days, or serving alongside crusty bread, boiled potatoes, or traditional Bannock. It tastes even better when reheated the next day, making it ideal for preparing ahead.
Shared by sadra
Time
100 min
Serves
6
Difficulty
medium
🛒 Ingredients
- 3 cups dried navy beans (small white beans), rinsed
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp neutral cooking oil
- ¾ cup pure Canadian maple syrup
- ½ cup tomato paste or smooth tomato sauce
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard powder
- 1 tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard powder
- ½ tsp freshly ground black pepper
- 1 tsp salt (adjust to taste)
- ½ tsp smoked paprika (optional, for depth)
- 2–3 cups vegetable stock or water
- 1 bay leaf (optional)
👩🍳 Instructions
- 1
Soak and prep: Place the rinsed beans in a large bowl, cover completely with cold water, and leave to soak for at least 8 hours or overnight. Drain and rinse well, then simmer in fresh water for 30–40 minutes until slightly softened but still firm; drain thoroughly
- 2
Build the base: Preheat your oven to 160°C / 325°F. Heat the oil in a large oven‑safe pot or Dutch oven over medium heat. Add the onion and cook slowly for 5–7 minutes until soft and pale golden, then stir in the garlic and cook for another 30 seconds until fragrant — take care not to burn it.
- 3
Combine everything: Add the pre‑cooked beans to the pot with the aromatics. Pour in the maple syrup, tomato paste, vinegar, mustard, salt, pepper, smoked paprika, and bay leaf if using. Add enough stock or water to just cover the beans, then stir gently until all ingredients are well combined.
- 4
Slow bake: Cover the pot tightly with a lid or foil. Bake for 1 full hour, then remove the lid, give it a gentle stir, and bake uncovered for another 30 to 45 minutes. The sauce will thicken, turn glossy, and cling nicely to the beans while keeping them tender but not mushy.
- 5
Finish and serve: Remove the bay leaf. Taste and add a little more salt or maple syrup if you prefer. Let it rest for 5–10 minutes before serving — this short pause lets all the flavors settle and blend together perfectly. Enjoy warm.