Smoked Fèves au lard / French Canadian baked beans. Effectively, they're maple beans.

Hi again. Today we're doing Smoked Fèves au lard / French Canadian baked beans. Effectively, Maple Beans, on our small offset smoker. I also show how to make peameal at the end of the video. All recipes are below.
#offsetsmoker #bbq #bakedbeans

Fèves au lard (recipe adapted from érable du Québec)
2.2 lbs navy beans, dry
8 cups of pork broth (can be water or other broth)
2 large white onions, diced (I used three red onions)
1 lb fatty bacon
4 or more slices of Peameal
1/2 cup ketchup
1/2 cup prepared mustard
1 1/2 cups dark maple syrup
salt and pepper to taste

I partially cooked the beans in the pork broth in an instant pot, high pressure, 25 minutes, natural release. However, you can instead soak your beans in water overnight and then boil them for two hours in the broth instead.
In dutch oven, fry bacon, remove. Fry onion in bacon fat, remove. Fry peameal.
Add all ingredients to dutch oven.
Oven method
Put on lid. Bake in oven at 250°F for 7 or so hours, adding more broth if needed.
Smoker method
Smoke uncovered for 6 hours at 250°F, stirring every hour or so to get the smoke through everything. Then put on lid and finish in oven for three or more hours, until desired consistency has been reached.


Peameal bacon (pretty sure I got this from ‪@GlenAndFriendsCooking‬ )
pork loin
water to cover loin
.25% weight of water and pork, prague powder 1
2.5% weight of water and pork, salt
1 tbsp black peppercorns
1 tbsp yellow mustard seeds
4 bay leaves
4 crushed garlic cloves
6 whole cloves
125 ml maple syrup
(simmer all but loin in 1/3 of the water for 20 min. then let cool and add back with loin and other water. Refrigerate for 10 days. Remove from brine and brush off any stuck on spices. Roll in ground dried peas or cornmeal. Leave in fridge uncovered overnight. Freeze a bit and slice to desired thickness. Vacuum seal slices. Fry to get a crust when you're ready to eat. Heat to 165°F like most meats.)