Quebec-style baked BEANS feves au lard Recipe
Like Spring, these white beans came alive along with much flavour in tow. Pork belly ham, and a pouring of Spring time sweetness made beans popular again.
For a detailed post...refer to:
- . > (American / Metric measures) <
- . 2 lbs. (907g) dried White beans (Navy/ Northern type)
- . 2 tsps. (10ml) baking soda
- . 1/2 lb. (250g) cured, skin on, Pork belly ham *
- . 1 medium, sweet onion, whole
- . > Sweet syrup mix:
- . 1/4 cup (50ml) Maple syrup
- . 1/4 cup (50ml) fancy Molasses
- . 1/4 cup (50g) brown sugar, packed
- . 1 tsp. (5ml) sea salt
- . 1 tsp. (5ml) ground Mustard
- . * Tip: It's best to partially freeze the ham piece for about 2-3 hours before slicing. It will now be much easier to slice.
- . >>> Day ahead: In a very large bowl, rinse beans properly. Sprinkle the beans with the baking soda and stir. Then, cover the beans with cold water up to the rim of the bowl. Soak them overnight for 12 hours.
- . >>> Next day: Pre-heat the oven to 300F/150C/Gas2. Position the rack at the 2nd level from the bottom. Have a baking sheet on hand. Set aside.
- . > Sweet Syrup mix: In a small volume measuring cup, pour ALL the syrup mix ingredients. Give it a good stir and set aside.
- . Peel the onion and keep it whole. Set aside.
- . Slice the (partially frozen) Pork belly ham into about 8 slices. Set aside.
- . >> ASSEMBLY: . Drain the beans. Then, in a very large corning ware (Dutch-oven) proceed with the following layers: 1-place half the slices of ham/lard at the bottom ...2-spread half the quantity of the beans ...3-place the remaining ham/lard slices ...4-center the whole onion ...5-spread the remaining beans ...6-pour the stirred sweet syrup mix all over ...7-pour the (~ 5 cups / 1.25L) reserved water or until it just reaches to cover the beans. Place the cover over top.
- . Open the oven and pull the rack out just a little in order to manoeuvre placing the baking sheet and then adding the oven-proof dish.
- . BAKE at 300F/150C/Gas2 for a complete 4 hours OR a very slow 8 hours at 250F/120C/Gas1. Serve warm or at room temperature. This also freezes and re-warms very well.
- . Flavourful wishes from Claudia's Kitchen...FOODESSA.com