Feves Au Lard (Baked Beans and Pork)
By
Vicki Butts (lazyme)
@lazyme5909
5
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.
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)
How to Make Feves Au Lard (Baked Beans and Pork)
- 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.
