{"id":632,"date":"2011-12-18T07:27:47","date_gmt":"2011-12-18T12:27:47","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=632"},"modified":"2011-12-18T09:39:53","modified_gmt":"2011-12-18T14:39:53","slug":"feves-au-lard","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=632","title":{"rendered":"F\u00e8ves au lard"},"content":{"rendered":"<p><strong>Source:<\/strong> <a href=\"http:\/\/www.yum-recipes.com\/Recipe\/Uncategorized\/20024_Barbecued_Ribs_Navy_Style_With_Maple_Baked_Beans_And_Maple_Brown_Bread.html\">yum-recipes.com: Barbecued Ribs &#8220;Navy Style&#8221; with Maple Baked Beans, and Maple Brown Bread<\/a><\/p>\n<p>Recette de Michael Smith, Inn Chef<\/p>\n<p><strong>Note:<\/strong> Je remplace le bacon par du lard sal\u00e9 coup\u00e9 en morceaux et j&#8217;ajoute un peu d&#8217;huile d&#8217;olive pour faire sauter les onions.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li><strong><\/strong>2 lb dried beans<\/li>\n<li>20 cup cold water<\/li>\n<li>4 onions, medium, diced<\/li>\n<li>1\/2 cup bacon, double smoked, finely sliced (ou lard sal\u00e9)<\/li>\n<li>2 garlic cloves, minced<\/li>\n<li>2 cup maple syrup<\/li>\n<li>1\/2 cup molasses<\/li>\n<li>1 cup tomato juice<\/li>\n<li>2 tbsp fresh ginger, grated<\/li>\n<li>1 tbsp dried mustard<\/li>\n<li>2 tsp salt<\/li>\n<li>1 tsp black pepper<\/li>\n<li>2 tbsp white wine vinegar<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li><strong><\/strong>Pick over and rinse beans removing any lingering stones, then cover in water and soak overnight.<\/li>\n<li>Preheat the oven to 300 F.<\/li>\n<li>Drain beans and combine them in large saucepan with 5 litres of cold water.<br \/>\nSimmer until almost tender, about 45 minutes.<\/li>\n<li>Drain, reserving cooking liquid.<\/li>\n<li>Heat bacon in an oven and stovetop proof casserole dish, over medium heat to render the bacon fat.<\/li>\n<li>When the bacon begins to caramelize, add the beans, onions and garlic and continue stirring until fully aromatized.<\/li>\n<li>Stir in the maple syrup, ginger, dry mustard, salt, pepper, molasses and tomato juice.<br \/>\nAdd enough of the reserved cooking liquid to just cover the beans.<\/li>\n<li>Cover and bake for approximately 3 hours, or until beans are tender.<br \/>\nCheck beans periodically throughout cooking, adding more of the reserved cooking liquid if beans begin to dry out.<\/li>\n<li>Stir vinegar into beans when they are tender and ready to serve!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: yum-recipes.com: Barbecued Ribs &#8220;Navy Style&#8221; with Maple Baked Beans, and Maple Brown Bread Recette de Michael Smith, Inn Chef Note: Je remplace le bacon par du lard sal\u00e9 coup\u00e9 en morceaux et j&#8217;ajoute un peu d&#8217;huile d&#8217;olive pour faire &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=632\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-632","post","type-post","status-publish","format-standard","hentry","category-porc"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/632","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=632"}],"version-history":[{"count":4,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/632\/revisions"}],"predecessor-version":[{"id":645,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/632\/revisions\/645"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=632"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=632"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}