Fèves au Lard – Baked beans with lard
Fèves au Lard is a traditional Quebecois dish akin to baked beans. This hearty meal typically consists of slowly baked navy beans that became tender and creamy after hours of cooking. The beans are combined with lard, which imparts a rich, meaty flavor. Molasses or maple syrup is added for a touch of sweetness, while a blend of mustard, garlic, and onions round out the deep, savory taste. Often cooked in a covered casserole or bean pot, this dish is popular on wintry nights and is a staple during sugaring-off season at the sugar shack. Perfect for serving as a main course or as a side with breakfast, Fèves au Lard is a beloved comfort food that holds a special place in Canadian cuisine. Description by ChatGPT.
Discover the rich flavors of Québec with this comforting classic, Québec-Style Maple Baked Beans. This dish is perfect for à cozy weekend meal or a hearty breakfast, combining the depth of smoked bacon with the sweetness of maple syrup. Relive the traditional Canadian fare with Chef Michel Dumas' authentic recipe that promises to tantalize your taste buds.
Ingredients:
- 300 grams of dry white beans
- 150 grams of thick-cut smoked bacon, sliced
- 1 large onion, diced
- 1/2 liter of diced tomatoes
- 1/4 liter of pure maple syrup
- 1 teaspoon of baking soda
- Salt and pepper to taste
- Lard or duck fat
- Fresh garlic, minced (quantity as preferred)
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Prep Time: 8 hours (for soaking beans overnight)
Cook Time: 1 hour and 20 minutes
Total Time: ~9 hours 20 minutes
Servings: 4-6
Equipment: Large pot, skillet, slotted spoon, baking dish
Instructions:
1. Begin by soaking the white beans in cold water overnight.
2. The next day, drain and rinse the beans. Place them in a large pot, cover with water, and bring to a boil. Boil for 10 minutes.
3. While the beans are boiling, heat a skillet over medium heat. If using, add a little duck fat (or vegetable oil) to the skillet and cook the smoked bacon until it releases some fat and starts to brown.
4. Remove the bacon and let it drain on a paper towel, leaving the bacon fat in the skillet. Add the diced onions to the bacon fat and sauté until translucent and slightly caramelized. If you like, now would be the time to add the minced garlic into the onions to cook until fragrant.
5. After boiling the beans for 10 minutes, drain and rinse the beans to stop the cooking process.
6. Preheat your oven to a low heat setting, around 250°F (120°C).
7. Return the beans to the pot and mix in the sautéed onions, garlic, diced tomatoes, cooked bacon, and maple syrup. Season with salt and pepper to taste.
8. Dissolve the baking soda in a small amount of water and stir this into the bean mixture. This will help to soften the beans and aid in digestion.
9. Transfer the bean mixture to a baking dish, cover with a lid or aluminum foil, and place in the preheated oven. Let the beans bake low and slow for at least 6 hours, checking occasionally to make sure there’s still enough liquid; add water if necessary. Stirring occasionally will ensure that the flavors meld together perfectly.
10. The beans are ready when they are tender and have absorbed most of the liquid, leaving a thick, rich sauce.
11. Serve the maple baked beans hot as a breakfast side dish, or as a warm main dish accompanied by crusty bread or a green salad.
Cooking Tips:
- Soaking the beans overnight is crucial as it reduces cooking time and helps achieve the perfect texture.
- Adjust the sweetness of the dish to your liking by adding or reducing the amount of maple syrup.
- The longer and slower you bake the beans, the deeper the flavors develop.
Remember to attribute this recipe to Chef Michel Dumas and support his delicious work by visiting his YouTube channel at https://www.youtube.com/@ChefMichelDumas
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