A lower-calorie way to make Fèves au Lard
Fèves au Lard keep maple flavour with less pork and sugar
Québécois baked beans simmer slowly with onion, a little salt pork and measured maple syrup for about 385 calories per bowl.
Fèves au lard should taste of slow-cooked beans, pork and maple rather than syrup alone. Dry navy beans are soaked and simmered until nearly tender before the acidic and sweet seasonings enter. A small amount of browned salt pork perfumes the whole pot, while onion dissolves into the sauce during a long covered bake.
What changes—and what stays
From often 500–700 calories with more salt pork, brown sugar and syrup to 385 calories
Use only 150 grams of salt pork and 60 grams of maple syrup across eight bean-rich servings. Rendered salt pork, mustard, onion and restrained maple create smoky, sharp and sweet layers while the bean starch naturally thickens the sauce.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use only 150 grams of salt pork and 60 grams of maple syrup across eight bean-rich servings | Rendered salt pork, mustard, onion and restrained maple create smoky, sharp and sweet layers while the bean starch naturally thickens the sauce. |
How the flavor stays
Rendered salt pork, mustard, onion and restrained maple create smoky, sharp and sweet layers while the bean starch naturally thickens the sauce.
A cost rule that survives inflation
Dry navy beans remain one of the least expensive protein staples, and a little cured pork seasons an entire Dutch oven rather than defining its bulk.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 700 gdry navy beans
- 150 gsalt pork
- 350 gonion
- 60 gpure maple syrup
- 45 gtomato paste
- 30 gDijon mustard
- 20 mlcider vinegar
- 1.4 Lwater
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Soak beans and discard the water
Cover beans generously with cold water overnight, drain and rinse before beginning the stovetop simmer.
Look for: The beans should look swollen and evenly hydrated with no shrivelled centres.
Step 2 · follow the visible cue
Simmer until nearly tender before seasoning
Cover with fresh water and simmer until a bean is creamy at the edge but still slightly firm in its centre.
Look for: Skins should remain intact and the centre should yield only after firm pressure.
Step 3 · follow the visible cue
Render a small amount of salt pork
Brown diced salt pork, pour off excess fat, then soften onion in the coated pot and stir in tomato paste and mustard.
Look for: Pork cubes should be browned and the onion glossy without a visible pool of rendered fat.
Step 4 · follow the visible cue
Bake covered until the sauce clings
Combine beans, cooking liquid, maple and pork mixture, then bake covered at 300°F until creamy; uncover briefly if needed.
Look for: Beans should hold their shape while a glossy sauce clings without watery liquid underneath.
Calories at the same serving size
173 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Refrigerate for five days or freeze for three months. Add water during reheating because the beans continue absorbing their sauce.
Refrigerate for five days or freeze for three months. Add water during reheating because the beans continue absorbing their sauce.
Frequently asked questions
Can I use canned beans?
Yes, but reduce baking time substantially and start with little added liquid because canned beans are already tender.
Can I make them vegetarian?
Omit salt pork and brown mushrooms with smoked paprika in a small amount of oil for savoury depth.
- dry navy beans700 g
- salt pork150 g
- onion350 g
- pure maple syrup60 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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