Best 3 Fèves Au Lard Baked Beans Recipes

Discover the delectable flavors of French cuisine with our collection of Fèves au Lard recipes. These traditional dishes, also known as baked beans, offer a hearty and comforting meal that is perfect for any occasion. Whether you prefer the classic Fèves au Lard Bretonnes, with its smoky bacon and tender beans, or the savory Fèves au Lard à la Lyonnaise, featuring rich red wine and flavorful herbs, we have a recipe that will tantalize your taste buds.

Delve into the rich tapestry of French culinary heritage as we guide you through the art of preparing these beloved dishes. Learn the secrets of selecting the perfect beans, infusing them with aromatic herbs, and creating a flavorful broth that will elevate your meal to new heights. From the rustic simplicity of Fèves au Lard à la Paysanne, featuring humble ingredients that come together in a symphony of flavors, to the elegant sophistication of Fèves au Lard au Gratin, topped with a golden-brown crust, our recipes cater to every palate and skill level.

Indulge in the comforting warmth of these hearty and flavorful dishes, perfect for a cozy family dinner or a special gathering with friends. With our easy-to-follow instructions and helpful tips, you'll be whipping up these culinary masterpieces in no time. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey that will leave you craving more. Bon appétit!

Here are our top 3 tried and tested recipes!

FèVES AU LARD (BAKED BEANS)

Fèves au Lard (Baked Beans) image

Added this recipe for the Culinary Quest 2015 on Food Friends and Fun.

Provided by Lynn Clay

Categories Casseroles

Time 8h45m

Number Of Ingredients 10

Ingredients

1 lb dried navy beans soaked overnight
5 c cold water
1/2 lb salted pork belly cut into 1" pieces (can substitute thick bacon)
1 onion chopped
2 tsp cider vinegar
1/2 c ketchup
1/2 c dark molasses
1/4 c maple syrup
1 tsp dry mustard
1 tsp salt

Steps:

1. Strain and rinse the beans.
2. Add the beans to a pot with 5 cups of water.
3. Boil for thirty minutes
4. Transfer the beans and water to an ovenproof casserole
5. Stir in the remaining ingredients. Cover and bake in a 250ºF oven for 7-8 hours.

FEVES AU LARD (BAKED BEANS AND PORK)

Feves Au Lard (Baked Beans and Pork) image

Beans and pork will have more flavor if baked in a cast iron pot; earthenware dishes are also a good choice to bake beans. From Traditional Quebec Cooking by Micheline-Mongrain-Dontigny.

Provided by Vicki Butts (lazyme)

Categories Pork

Time 6h30m

Number Of Ingredients 10

Ingredients

2 c white dried pinto beans
6 c water
1/2 lb salted pork
3 Tbsp brown sugar
3 Tbsp molasses
1 tsp salt
1 tsp ground dry mustard
1 Tbsp ketchup
1 medium onion, chopped
3 c water (approximately)

Steps:

1. Wash beans under cold running water. Soak the beans in 6 cups water for 6 to 8 hours; this can be done overnight. Rinse well.
2. Place the beans in a pan, cover with water and boil 10 minutes. Drain in a colander.
3. Place the beans in a large cast iron or earthenware pot, add salted pork, cut in pieces or left whole, brown sugar, molasses, salt, mustard, ketchup, onion and 3 cups water. Cook covered in the oven for about 6 hours at 250F.
4. This dish can be frozen. If more liquid is needed, add cold water to cold beans or hot water to hot beans.

BOSTON BAKED BEANS

Boston Baked Beans image

A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.

Provided by AJRHODES3

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 5h

Yield 6

Number Of Ingredients 10

Ingredients

2 cups navy beans
½ pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon dry mustard
½ cup ketchup
1 tablespoon Worcestershire sauce
¼ cup brown sugar

Steps:

Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 63.1 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 17.3 g, Protein 20.7 g, SaturatedFat 1.8 g, Sodium 1320.3 mg, Sugar 19.7 g

Tips:

For the best flavor, use dried fava beans that have been soaked overnight.
If you're short on time, you can use canned fava beans instead of dried beans. Just be sure to rinse them well before using.
You can use any type of bacon you like for this recipe. I prefer to use thick-cut bacon, as it provides more flavor.
Be sure to cook the bacon until it is crispy. This will help to add flavor to the baked beans.
Don't be afraid to experiment with different herbs and spices in this recipe. Some good options include rosemary, thyme, and smoked paprika.
Serve the baked beans with your favorite sides, such as crusty bread, mashed potatoes, or roasted vegetables.

Conclusion:

Fèves au lard is a classic French dish that is easy to make and always a crowd-pleaser. These baked beans are hearty, flavorful, and perfect for a casual meal. Whether you're serving them at a potluck, a barbecue, or just a weeknight dinner, these fèves au lard are sure to be a hit.