Fèves Au Lard White Beans With Bacon Recipes

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FèVES AU LARD (TRADITIONAL QUEBEC NAVY BEANS)



Fèves Au Lard (Traditional Quebec Navy Beans) image

Here is a quick version of this traditional recipe. Normally, these beans are baked for hours in a stoneware pot, but using a pressure cooker is a great way to speed up the process, saving not only time but also a lot of electricity! (Unless you're in winter and the heat from the oven makes you save on the heating bill.) The Prep Time includes the soaking of the beans, and the Cook Time includes the depressurizing of the cooker. You can double the recipe, and it freezes and thaws very well. Serving size is for a main dish, maybe use a half or a third of the portion size for a side dish.

Provided by Elie de Combys

Categories     Breakfast

Time 19h

Yield 3 pounds, 5 serving(s)

Number Of Ingredients 8

1 lb dried navy beans
5 cups water
6 ounces raw salted pork fatback, diced small (do not use the streak of lean one, only the fat one)
1 onion, diced
3 tablespoons molasses
2 tablespoons ketchup
1/2 teaspoon ground yellow mustard seeds
1/2 teaspoon winter savory

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.

FèVES AU LARD (BAKED BEANS)



Fèves au Lard (Baked Beans) image

Added this recipe for the Culinary Quest 2015 on Food Friends and Fun.

Provided by Lynn Clay

Categories     Casseroles

Time 8h45m

Number Of Ingredients 10

1 lb dried navy beans soaked overnight
5 c cold water
1/2 lb salted pork belly cut into 1" pieces (can substitute thick bacon)
1 onion chopped
2 tsp cider vinegar
1/2 c ketchup
1/2 c dark molasses
1/4 c maple syrup
1 tsp dry mustard
1 tsp salt

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.

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