Baked Beans (Feves au lard) (Serves four)
Teresa from Drumbo, Ontario
3 cups dried white navy (pea) beans
500 ml Plowman’s Ale
1 large tomato chopped
1/4 lb of salt pork or bacon sliced
5 small onions
2 tbsp molasses
2 tbsp brown sugar
2 tbsp tomato paste or ketchup
1/2 tsp dried mustard
1 tsp salt
- Rinse beans, place in large bowl and add water to cover by about 2 inches. Soak 8 hours or overnight.
- Drain and place in a large saucepan, add beer and bring to a boil.
- Reduce heat and simmer partially covered for 30 minutes.
- Stir in chopped tomato.
- Preheat oven to 300F
- Place half the salt pork or bacon in a large earthenware bean pot or other ovenproof baking dish with lid.
- Spoon half of the bean mixture on top, add remaining salt pork and then add the remaining half of the bean mixture. Top with sliced onions.
- Drizzle over the onions and beans.
- Cover tightly with lid or aluminum foil.
- Bake for 4 to 4-1/2 hours.
- Check at intervals during baking and add some beer if the beans look dry.
This is a traditional survival dish from Quebec. Great with fresh baked bread and butter.
