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Some establishments call themselves "Bineries" because they consider Fèves au lard and other baked bean dishes a specialty of theirs. An example of this is
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Jean-Marie Francœur, Genèse de la cuisine québécoise. À travers ses grandes et ses petites histoires, Montréal, Fides, 2011, 608 p. (
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directly inspired Fèves au lard. It is also thought that this popular recipe, which uses small white beans, was what caused the
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in the oven. Sometimes other ingredients are added. Fèves au lard are usually served as a side during
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and they can be served as a meal. Fèves au lard is a traditional dish presented at
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This dish was inspired by cultural exchanges between Québécois and
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A typical Québécois breakfast, featuring a small pot of
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