FèVES AU LARD (BAKED BEANS)
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
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.
HOMEMADE QUEBEC MAPLE BAKED BEANS
Homemade baked beans can be enjoyed at breakfast, lunch or supper -throughout the year. This recipe for Quebec maple baked beans is truly that versatile. Also provided are cooking guidelines so that these baked beans can easily be made in your slow-cooker or oven. Make a batch of these great-tasting baked beans today!
Provided by Maria Vannelli RD
Categories Main or Brunch
Time 8h10m
Number Of Ingredients 11
Steps:
- Rinse and sort the beans; remove any pebbles or debris.
- Place the beans in a large bowl.
- Fill with water to submerge the beans with at least two inches of water.
- Soak overnight (8-12 hours).
- The next day, transfer the drained and rinsed beans again to a large pot.
- Re-fill with water and bring to a boil.
- Turn down the heat and simmer for about 45 minutes.
- Remove from heat and rinse again.
- Transfer the rinsed precooked beans to your slow cooker.
- Add the rest of the ingredients, stir together and place the whole onion in the center.
- Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, you can add some water.
- Preheat oven to 225°F.
- Once again, transfer the precooked beans to your dutch oven or a large oven-proof pot.
- Add the rest of the ingredients, cover and cook for approximately 6 hours.
- Remove the lid for the last 30 minutes or so to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, add a little water.
Nutrition Facts : ServingSize 0.5 cup, Calories 263 kcal, Carbohydrate 58 g, Protein 8 g, Sodium 525 mg, Fiber 10 g, Sugar 31 g
QUEBEC BAKED BEANS
I love the flavor of Quebec baked beans. They are the best. I got this recipe from my Mother. It tastes better if done in a bean pot, but can be done in a round dutch oven.
Provided by FrenchBunny
Categories Breakfast
Time 8h30m
Yield 12-18 serving(s)
Number Of Ingredients 9
Steps:
- Soak beans overnight.
- Drain water and refill pot. Boil 10 minutes.
- Skim off foam. Drain beans but Keep water.
- In bean pot or dutch oven put in all ingredients. Add water from beans to cover beans and 1 or 2 more inches above. Keep leftover water for later.
- Stir everything well.
- Cover and put in 225F oven for 8 hours.
- Check on them occasionally to see if more water is needed to keep beans covered so they don't dry out. Near end they don't need to be fully covered. Ready when beans are soft.
FèVES AU LARD (WHITE BEANS WITH BACON)
I got this from a website with recipes from Quebec. This doesn't require a convection oven, just an oven - I couldn't find that option for cooking method.
Provided by Marion Wilting @MiaInGermany
Categories Casseroles
Number Of Ingredients 13
Steps:
- Soak beans for 24 hours, then rinse thoroughly.
- Preheat oven to 120°C or 250°F and place a rack in the middle of the oven.
- In a large casserole (large enough for 9 cups of liquid) mix all ingredients, add pepper and add the water (up to 2 inches above the beans).
- Bring to a boil, then remove from stove, cover and place cassserole pot in the oven for about 7 hours, stirring every hour, until beans are tender. Add water if necessary, so that everything stays well covered.
EASY CANNED NAVY BEANS
I got this from my mom who cans navy beans every year either for bean soup or baked beans. She has had this way confirmed by her local MSU extension as an acceptable way to can navy beans. Please note the ingredients are per jar.
Provided by MichiganSuperstar
Categories One Dish Meal
Time 30m
Yield 1 quart, 4-5 serving(s)
Number Of Ingredients 2
Steps:
- Put 1 1/2 Cups Dry Navy Beans in each quart jar.
- Add salt as desired.
- Fill Jar with boiling water to 1 inch from the top.
- Put on lids and rings.
- Place in canner with hot water.
- Pressure can at 10 lbs. pressure for 20 minutes.
- Beans will continue to soften when you use them in either your soup or for baked beans.
Nutrition Facts : Calories 262.9, Fat 1.2, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 47.4, Fiber 19, Sugar 3, Protein 17.4
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