Real Recipes From Real Home Cooks ®

feves au lard (baked beans and pork)

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

yield 6 serving(s)
prep time 30 Min
cook time 6 Hr
method Bake

Ingredients For feves au lard (baked beans and pork)

  • 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 md
    onion, chopped
  • 3 c
    water (approximately)

How To Make feves au lard (baked beans and pork)

  • 1
    Wash beans under cold running water. Soak the beans in 6 cups water for 6 to 8 hours; this can be done overnight. Rinse well.
  • 2
    Place the beans in a pan, cover with water and boil 10 minutes. Drain in a colander.
  • 3
    Place 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.
  • 4
    This dish can be frozen. If more liquid is needed, add cold water to cold beans or hot water to hot beans.

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