Fèves au lard are the beans of the sugar shack: navy beans baked all day with onion, molasses, a little maple syrup and pork fat. The word lard in the name is a clue to what made the old versions so good.
Ingredients
- 500 g (2 1/2 cups) dry navy beans, soaked overnight
- 1 onion, whole or halved
- 125 g (1/4 lb) salt pork or thick bacon, cubed (optional)
- 45 ml (3 tbsp) pure lard
- 60 ml (1/4 cup) molasses
- 60 ml (1/4 cup) maple syrup
- 15 ml (1 tbsp) dry mustard
- 5 ml (1 tsp) salt, pepper
- Hot water to cover
Method
- Drain the soaked beans. Put them in a bean pot or Dutch oven with the onion, salt pork, lard, molasses, maple syrup, mustard, salt and pepper. Cover with hot water by 2 cm.
- Cover and bake at 120 °C (250 °F) for 6 to 8 hours, checking every couple of hours and adding hot water so the beans stay just covered.
- Uncover for the last 45 minutes to thicken the sauce. Taste for salt.
Even better the next day. Freeze in portions.
From Rise Nutrition
Try it for 30 days.
Pure lard from Canadian pork. Ships from Canada · Free shipping over $45 · 30-day money-back.
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