Baked Beans ~ A Taste of Quebec

Whether you call them Baked Beans, des fèves au lard, or des bines, like many Quebeckers and Franco-Americans, bakes beans were common on the dinning table. Be it with breakfast or as a filling and inexpensive meal. Enjoy this simple recipe and share yours in the comment!

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Vocabulary:

Baked Beans - Les fèves au lard or les bines
Molasses - La mélasse
Names of meals in Quebec:
Breakfast - Le déjeuner
Lunch - Le dîner
Supper - Le souper

Nathalie's Notes:
- I have a special bean pot (not necessary, but fun). I did not use it, however, I thought it might be too small for the quantity so I used my Dutch oven. I was wrong.
- You could add maple syrup or not, it's all up to your mood/ taste
- The beans freeze well. So a great make ahead dish.

Recipe:

Source : Recette traditionnelle de fèves au lard de nos grands-mères

Ingrédients :

2 cups (500 ml) de white beans
1/2 lb (225 g) cubed salted porc
cold water
3 tbsps molasses
3 tbsps brown sugar
1 tsp dry mustard
2 tbsps ketchup
1 medium onion, chopped
1 bay leaf
Salt & pepper to taste

Method :
- In a large bowl, soak the beans in water for 12 hours/ overnight;
(make sure the beans are fully covered for the entire soaking time)
- When ready, preheat oven to 275 °F (135 °C).
- Drain the beans;
- Put beans in a heavy bottomed pot;
- Add in all the ingredients;
- Mix well;
- Cover bean mixture with water; should have 1 inch of water above the beans.
- Cover the pot with lid
- Cook in the oven for 5 to 6 hours.
- Remove the bay leaf.

Links:
https://www.gardeningknowhow.com/edib...
https://canadianfoodfocus.org/canadia...


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Franco Foods is filmed and edited by Oskar Hirte