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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fèves au Lard Active time: 15 min Start to finish: 4 1/2 hr Ingredients:
2 cups dried navy beans, picked over |
7 oz salt pork (rinsed if crusted with salt) or thick-cut bacon, cut into 1/4-inch dice |
1 cup chopped onion |
2 teaspoons salt |
1/2 teaspoon black pepper |
2/3 cup pure maple syrup |
1 teaspoon dry mustard |
4 cups water |
Directions:
1. Quick-soak beans: Cover beans with water by 2 inches in a 4-quart heavy pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour.
2. Preheat oven to 300°F.
3. Drain beans and put in a 3-quart wide shallow pot or flameproof baking dish along with remaining ingredients, stirring to combine. Bring to a boil on top of stove, then cover tightly and bake in middle of oven until beans are just tender, about 2 hours. Uncover and bake until most of liquid is absorbed and top is slightly crusty, 1 to 1 1/2 hours more.
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