feves au lard (baked beans and pork)
No Image
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 cwhite dried pinto beans
-
6 cwater
-
1/2 lbsalted pork
-
3 Tbspbrown sugar
-
3 Tbspmolasses
-
1 tspsalt
-
1 tspground dry mustard
-
1 Tbspketchup
-
1 mdonion, chopped
-
3 cwater (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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT