Fèves au lard

Source: yum-recipes.com: Barbecued Ribs “Navy Style” with Maple Baked Beans, and Maple Brown Bread

Recette de Michael Smith, Inn Chef

Note: Je remplace le bacon par du lard salé coupé en morceaux et j’ajoute un peu d’huile d’olive pour faire sauter les onions.


  • 2 lb dried beans
  • 20 cup cold water
  • 4 onions, medium, diced
  • 1/2 cup bacon, double smoked, finely sliced (ou lard salé)
  • 2 garlic cloves, minced
  • 2 cup maple syrup
  • 1/2 cup molasses
  • 1 cup tomato juice
  • 2 tbsp fresh ginger, grated
  • 1 tbsp dried mustard
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp white wine vinegar


  1. Pick over and rinse beans removing any lingering stones, then cover in water and soak overnight.
  2. Preheat the oven to 300 F.
  3. Drain beans and combine them in large saucepan with 5 litres of cold water.
    Simmer until almost tender, about 45 minutes.
  4. Drain, reserving cooking liquid.
  5. Heat bacon in an oven and stovetop proof casserole dish, over medium heat to render the bacon fat.
  6. When the bacon begins to caramelize, add the beans, onions and garlic and continue stirring until fully aromatized.
  7. Stir in the maple syrup, ginger, dry mustard, salt, pepper, molasses and tomato juice.
    Add enough of the reserved cooking liquid to just cover the beans.
  8. Cover and bake for approximately 3 hours, or until beans are tender.
    Check beans periodically throughout cooking, adding more of the reserved cooking liquid if beans begin to dry out.
  9. Stir vinegar into beans when they are tender and ready to serve!

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