Full of rich carbohydrates, and packed with protein, these beans are best when left to dry in the pod, then shelled and used for baked beans, soups, stews, or chilis. Dried beans were particularly important in la cuisine Québécoise, developed by the early immigrants of La Nouvelle France. Fèvres au Lard (beans with bacon) was the traditional cooking of salted pork and dried beans sweetened with maple or birch syrup. Grab yourself a cooking pot, stoke-up the fire, and put on some beans! (Note: If you want to try consuming the following varieties as fresh snap beans, be sure to pick when very young).