Name: Baked Beans
Cook time: 20 min
Total time: 13 1/2 hr
Yield: Makes 8 side-dish servings
Ingredients: 1 lb dried navy beans (2 1/4 cups); 1 (1/4-lb) piece salt pork (rind discarded); 4 1/2 cups water; 1 large onion, finely chopped (about 2 cups); 2 chopped garlic cloves; 1/2 cup Grade B maple syrup; 1 tablespoon dry English mustard (preferably Colman's); 1 teaspoon freshly ground black pepper

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Fèves au Lard
These beans boast two staples of Montreal cuisine —sweet maple syrup and rich salt pork.

Cooks' notes:

·To quick-soak, put beans in a 4- to 5-quart pot and cover with cold water by 2 inches. Bring to a boil, uncovered, then boil for 2 minutes. Remove from heat and let stand, covered, 1 hour before draining. ·Baked beans keep, covered and chilled, up to 5 days.

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