Feves au Lard, or Maple Baked Beans
Recipe: #20525
August 09, 2015
Categories: Side Dishes, Beans, Onions, One-Pot Meal, July 4th, Picnic, Potluck Sunday Dinner, Oven Bake, Gluten-Free, High Fiber, No Eggs, Non-Dairy, more
"Most of us are very familiar with baked beans, but our thoughts go straight to Boston baked beans, the kind made with molasses. I would like to take you a little farther north of Boston, and introduce you to a classic Quebecois staple known as feves au lard, which uses maple syrup instead. This recipe begins with Navy beans, but though not as true to the original, you can use cannellini, kidney, or black beans - or any bean that can hold up well to the long cook time. From The Gourmet Cookbook."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (276.9 g)
- Calories 93
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 461 mg
- Total Carbohydrate - 23.1 g
- Dietary Fiber - 1.9 g
- Sugars - 20.4 g
- Protein - 1.3 g
- Calcium - 57.5 mg
- Iron - 0.7 mg
- Vitamin C - 8.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
In a large dutch oven, stir together the beans, salt pork, onion, salt, pepper, syrup, and mustard.
Step 3
Add the water to the beans and bring to a boil on the stove, then cover and bake for an hour and a half, stirring occasionally.
Step 4
Remove cover and bake for another hour or until liquid is mostly absorbed and top is browned and crusty.
Tips
No special items needed.
0 Reviews
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