Feves Au Lard (baked Beans And Pork) Recipe

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Feves Au Lard (Baked Beans and Pork)

Vicki Butts (lazyme)

By
@lazyme5909

Beans and pork will have more flavor if baked in a cast iron pot; earthenware dishes are also a good choice to bake beans.

From Traditional Quebec Cooking by Micheline-Mongrain-Dontigny.

Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
30 Min
Cook:
6 Hr
Method:
Bake

Ingredients

2 c
white dried pinto beans
6 c
water
1/2 lb
salted pork
3 Tbsp
brown sugar
3 Tbsp
molasses
1 tsp
salt
1 tsp
ground dry mustard
1 Tbsp
ketchup
1 medium
onion, chopped
3 c
water (approximately)

Step-By-Step

1Wash beans under cold running water. Soak the beans in 6 cups water for 6 to 8 hours; this can be done overnight. Rinse well.
2Place the beans in a pan, cover with water and boil 10 minutes. Drain in a colander.
3Place the beans in a large cast iron or earthenware pot, add salted pork, cut in pieces or left whole, brown sugar, molasses, salt, mustard, ketchup, onion and 3 cups water. Cook covered in the oven for about 6 hours at 250F.
4This dish can be frozen. If more liquid is needed, add cold water to cold beans or hot water to hot beans.

About this Recipe

Course/Dish: Pork
Main Ingredient: Beans/Legumes
Regional Style: Canadian