Best Feves Au Lard Quebecois Recipes

HOMEMADE QUEBEC MAPLE BAKED BEANS

Homemade Quebec Maple Baked Beans image

Homemade baked beans can be enjoyed at breakfast, lunch or supper -throughout the year. This recipe for Quebec maple baked beans is truly that versatile. Also provided are cooking guidelines so that these baked beans can easily be made in your slow-cooker or oven. Make a batch of these great-tasting baked beans today!

Provided by Maria Vannelli RD

Time 8h10m

Number Of Ingredients 11

Ingredients

1 pound dry beans (navy, great Northern...) (2-1/3 cups)
water for soaking and precooking
1 medium onion
¼ cup pure maple syrup
⅓ cup brown sugar
2 tablespoons unsulfured molasses
2 tablespoons tomato paste (in a pinch I have substituted with ketchup)
2 teaspoons dry mustard
3 cups water (for cooking)
1 teaspoon salt
pepper to taste

Steps:

Rinse and sort the beans; remove any pebbles or debris.
Place the beans in a large bowl.
Fill with water to submerge the beans with at least two inches of water.
Soak overnight (8-12 hours).
The next day, transfer the drained and rinsed beans again to a large pot.
Re-fill with water and bring to a boil.
Turn down the heat and simmer for about 45 minutes.
Remove from heat and rinse again.
Transfer the rinsed precooked beans to your slow cooker.
Add the rest of the ingredients, stir together and place the whole onion in the center.
Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, you can add some water.
Preheat oven to 225°F.
Once again, transfer the precooked beans to your dutch oven or a large oven-proof pot.
Add the rest of the ingredients, cover and cook for approximately 6 hours.
Remove the lid for the last 30 minutes or so to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, add a little water.

Nutrition Facts : ServingSize 0.5 cup, Calories 263 kcal, Carbohydrate 58 g, Protein 8 g, Sodium 525 mg, Fiber 10 g, Sugar 31 g

FèVES AU LARD (TRADITIONAL QUEBEC NAVY BEANS)

Fèves Au Lard (Traditional Quebec Navy Beans) image

Here is a quick version of this traditional recipe. Normally, these beans are baked for hours in a stoneware pot, but using a pressure cooker is a great way to speed up the process, saving not only time but also a lot of electricity! (Unless you're in winter and the heat from the oven makes you save on the heating bill.) The Prep Time includes the soaking of the beans, and the Cook Time includes the depressurizing of the cooker. You can double the recipe, and it freezes and thaws very well. Serving size is for a main dish, maybe use a half or a third of the portion size for a side dish.

Provided by Elie de Combys

Categories Breakfast

Time 19h

Yield 3 pounds, 5 serving(s)

Number Of Ingredients 8

Ingredients

1 lb dried navy beans
5 cups water
6 ounces raw salted pork fatback, diced small (do not use the streak of lean one, only the fat one)
1 onion, diced
3 tablespoons molasses
2 tablespoons ketchup
1/2 teaspoon ground yellow mustard seeds
1/2 teaspoon winter savory

Steps:

Put the beans and water into a jar with a lid for 18 hours (counting the cooking time, that's 5 hours later than you want to be eating them the next day, so if you want your beans at 5 pm on Tuesday, soak them at 10 pm on Monday. It's ok to give or take a couple hours, but I'd rather give than take.).
When the 18 hours are almost up, finely dice the fatback, discarding the skin, and dice the onion.
Put the diced fatback in the pressure cooker, lid off, and cook it on medium heat until it starts to sizzle.
While you're waiting for it to sizzle, drain the beans, reserving the water.
Also, mix together the molasses, ketchup, mustard and savory in a small bowl, adding a little bean water so it can pour easily.
When the fatback sizzles, stir it a little and add the beans.
Then, add the onion, about half of the water and the condiments and stir well.
Add more bean water just until it covers the beans, using it to rinse the remaining condiments from the small bowl if necessary.
Put the lid on (with the high pressure valve, not the one for vegetables), put on high heat until steam comes out and reduce the heat to the lowest you can without stopping the whistling sound (for me it's a little lower than medium).
Cook that way for 40 minutes, take the cooker off the heat and wait at least 20 minutes before opening it.
Troubleshooting and tips : if there's a significant amount of liquid left on the bottom of the cooker, stir the beans, screw the lid back, put on high heat, let the pressure build and take off the stove as soon as it whistles. Then, wait 10 minutes before opening.
Also, beans are at their best when reheated. Once refrigerated, always stir them well before serving the first leftover portion, so as to distribute the sauce that will have settled to the bottom and hardened.