Best Fèves Au Lard Baked Beans Recipes

FèVES AU LARD (BAKED BEANS)

Fèves au Lard (Baked Beans) image

Added this recipe for the Culinary Quest 2015 on Food Friends and Fun.

Provided by Lynn Clay

Time 8h45m

Number Of Ingredients 10

Ingredients

1 lb dried navy beans soaked overnight
5 c cold water
1/2 lb salted pork belly cut into 1" pieces (can substitute thick bacon)
1 onion chopped
2 tsp cider vinegar
1/2 c ketchup
1/2 c dark molasses
1/4 c maple syrup
1 tsp dry mustard
1 tsp salt

Steps:

1. Strain and rinse the beans.
2. Add the beans to a pot with 5 cups of water.
3. Boil for thirty minutes
4. Transfer the beans and water to an ovenproof casserole
5. Stir in the remaining ingredients. Cover and bake in a 250ºF oven for 7-8 hours.

BOSTON BAKED BEANS

Boston Baked Beans image

A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.

Provided by AJRHODES3

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 5h

Yield 6

Number Of Ingredients 10

Ingredients

2 cups navy beans
½ pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon dry mustard
½ cup ketchup
1 tablespoon Worcestershire sauce
¼ cup brown sugar

Steps:

Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 63.1 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 17.3 g, Protein 20.7 g, SaturatedFat 1.8 g, Sodium 1320.3 mg, Sugar 19.7 g

FèVES AU LARD (WHITE BEANS WITH BACON)

Fèves au Lard (White beans with bacon) image

I got this from a website with recipes from Quebec. This doesn't require a convection oven, just an oven - I couldn't find that option for cooking method.

Provided by Marion Wilting @MiaInGermany

Categories Casseroles

Number Of Ingredients 13

Ingredients

2 cup(s) white beans, dried
3 1/2 cup(s) water
1 large onion, diced
1/4 pound(s) lardon, diced
2 - tomatoes, diced
2 1/2 slice(s) bacon, diced
1/2 cup(s) ketchup
1/4 cup(s) molasses
1/8 cup(s) brown cane sugar
1 tablespoon(s) balsamic vinegar
1/2 teaspoon(s) dry mustard
1/2 teaspoon(s) salt
- pepper, to taste

Steps:

Soak beans for 24 hours, then rinse thoroughly.
Preheat oven to 120°C or 250°F and place a rack in the middle of the oven.
In a large casserole (large enough for 9 cups of liquid) mix all ingredients, add pepper and add the water (up to 2 inches above the beans).
Bring to a boil, then remove from stove, cover and place cassserole pot in the oven for about 7 hours, stirring every hour, until beans are tender. Add water if necessary, so that everything stays well covered.