FEVES AU LARD (BAKED BEANS AND PORK)
Beans and pork will have more flavor if baked in a cast iron pot; earthenware dishes are also a good choice to bake beans. From Traditional Quebec Cooking by Micheline-Mongrain-Dontigny.
Provided by Vicki Butts (lazyme)
Categories Pork
Time 6h30m
Number Of Ingredients 10
Steps:
- 1. Wash beans under cold running water. Soak the beans in 6 cups water for 6 to 8 hours; this can be done overnight. Rinse well.
- 2. Place the beans in a pan, cover with water and boil 10 minutes. Drain in a colander.
- 3. Place the beans in a large cast iron or earthenware pot, add salted pork, cut in pieces or left whole, brown sugar, molasses, salt, mustard, ketchup, onion and 3 cups water. Cook covered in the oven for about 6 hours at 250F.
- 4. This dish can be frozen. If more liquid is needed, add cold water to cold beans or hot water to hot beans.
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