feves au lard (baked beans and pork)
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.
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prep time
30 Min
cook time
6 Hr
method
Bake
yield
6 serving(s)
Ingredients
- 2 cups white dried pinto beans
- 6 cups water
- 1/2 pound salted pork
- 3 tablespoons brown sugar
- 3 tablespoons molasses
- 1 teaspoon salt
- 1 teaspoon ground dry mustard
- 1 tablespoon ketchup
- 1 medium onion, chopped
- 3 cups water (approximately)
How To Make feves au lard (baked beans and pork)
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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.
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Step 2Place the beans in a pan, cover with water and boil 10 minutes. Drain in a colander.
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Step 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.
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Step 4This 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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