Prep. time: 15 minutes
Soaking time: Overnight
Cooking time: 4-6 hours

Traditionally pork and beans are cooked in an earthenware pot for better cooking.

Suggestion from Porc du Québec: garnish them with pork crips.

1. Soak the dry beans in water overnight. Discard the water.
2. Brown the bacon.
3. Sweat the onions in the bacon fat.
4. In an oven-safe pot, combine water, maple syrup, molasses, mustard, thyme and bay leaf. Lightly season; add lard, onion and soaked beans.
5. Bake covered at 125° C / 250° F for at least 5 hours. Add water during cooking if necessary since beans must always be covered with liquid.
6. Thirty minutes before the end of the cooking time, remove the lid to brown the beans.