Feves Au Lard Quebecois Recipes

FEVES AU LARD MAISON (BAKED BEANS WITH MAPLE SYRUP)

Steps:

• Place white beans into a bowl and cover with several inches of cool water; let stand 8 hours to overnight.
• Drain soaked beans. Place in a pot and cover with cold water about 1 inch above top of beans. Bring to a boil; reduce heat to medium and simmer until starting to soften, about 25 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Drain beans; transfer to clay (or ceramic) cooking pot. Add onion, lard, maple syrup, mustard, and pepper; mix well. Cover with boiling water; place a lid on top. Bake in preheated oven 2 hours.
• Increase oven temperature to 425 degrees F (220 degrees C). Remove lid from pot; continue baking beans until the top has browned, 10 to 15 more minutes.

FèVES AU LARD (BAKED BEANS)

Steps:

• 1. Strain and rinse the beans.
• 2. Add the beans to a pot with 5 cups of water.
• 3. Boil for thirty minutes
• 4. Transfer the beans and water to an ovenproof casserole
• 5. Stir in the remaining ingredients. Cover and bake in a 250ºF oven for 7-8 hours.

FèVES AU LARD (TRADITIONAL QUEBEC NAVY BEANS)

Steps:

• Put the beans and water into a jar with a lid for 18 hours (counting the cooking time, that's 5 hours later than you want to be eating them the next day, so if you want your beans at 5 pm on Tuesday, soak them at 10 pm on Monday. It's ok to give or take a couple hours, but I'd rather give than take.).
• When the 18 hours are almost up, finely dice the fatback, discarding the skin, and dice the onion.
• Put the diced fatback in the pressure cooker, lid off, and cook it on medium heat until it starts to sizzle.
• While you're waiting for it to sizzle, drain the beans, reserving the water.
• Also, mix together the molasses, ketchup, mustard and savory in a small bowl, adding a little bean water so it can pour easily.
• When the fatback sizzles, stir it a little and add the beans.
• Then, add the onion, about half of the water and the condiments and stir well.
• Add more bean water just until it covers the beans, using it to rinse the remaining condiments from the small bowl if necessary.
• Put the lid on (with the high pressure valve, not the one for vegetables), put on high heat until steam comes out and reduce the heat to the lowest you can without stopping the whistling sound (for me it's a little lower than medium).
• Cook that way for 40 minutes, take the cooker off the heat and wait at least 20 minutes before opening it.
• Troubleshooting and tips : if there's a significant amount of liquid left on the bottom of the cooker, stir the beans, screw the lid back, put on high heat, let the pressure build and take off the stove as soon as it whistles. Then, wait 10 minutes before opening.
• Also, beans are at their best when reheated. Once refrigerated, always stir them well before serving the first leftover portion, so as to distribute the sauce that will have settled to the bottom and hardened.

FEVES AU LARD QUEBECOIS

Steps:

• Pressure cooker preparation: 1. Combine first nine ingredients in the pressure cooker and bring to high pressure. Adjust temperature to maintain high pressure for 20 min. 2. Use Quick release method (refer to your pressure cooker manual). 3. Add salt and vinegar. Cook off any extra liquid. 4. Add diced smoked tempah, if desired, before serving. Oven preparation: 1. Preheat oven to 350°F. 2. In a large dutch oven, stir together the first nine ingredients and bring to a boil on the stove. 3. Cover and bake for an hour and a half, stirring occasionally. 4. Remove cover, add salt and vinegar. Continue to bake for another hour or until liquid is mostly absorbed and top is browned and crusty.

HOMEMADE QUEBEC MAPLE BAKED BEANS

Steps:

• Rinse and sort the beans; remove any pebbles or debris.
• Place the beans in a large bowl.
• Fill with water to submerge the beans with at least two inches of water.
• Soak overnight (8-12 hours).
• The next day, transfer the drained and rinsed beans again to a large pot.
• Re-fill with water and bring to a boil.
• Turn down the heat and simmer for about 45 minutes.
• Remove from heat and rinse again.
• Transfer the rinsed precooked beans to your slow cooker.
• Add the rest of the ingredients, stir together and place the whole onion in the center.
• Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, you can add some water.
• Preheat oven to 225°F.
• Once again, transfer the precooked beans to your dutch oven or a large oven-proof pot.
• Add the rest of the ingredients, cover and cook for approximately 6 hours.
• Remove the lid for the last 30 minutes or so to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, add a little water.