Best Fèves Au Lard White Beans With Bacon Recipes

FèVES AU LARD (BAKED BEANS)

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.

CREAMED FAVA BEANS AND BACON

Steps:

• Shell the beans from the pods.
• Briefly blanch the beans, then shock with ice water and remove their skins - excepting those that are tiny (discard the tiny ones).
• Cut the bacon into 1/2-inch pieces, then parboil for 10 seconds to remove excess salt, and drain.
• In a heavy saucepan (one with a cover) over low heat, melt the butter and cook the bacon for two to three minutes (bacon should remain limp).
• Add the peeled fava beans, savory, water, and salt to taste.
• Cover tightly, increase temperature to high, and cook over high heat for a few seconds (for gas burners, that would be about 5-10 seconds, for standard electric coil burner that would be about 15-20), then decrease heat to low and cook, shaking pan occasionally, until tender, about 15 to 20 minutes.
• Remove pan from heat and allow to cool for 2 minutes.
• In a bowl whisk together well the cream, egg yolks, and pepper (to taste), then stir the mixture gently into the fava beans.
• Return the beans to low heat, stirring until the sauce just begins to thicken (coating the spoon thinly) - do not allow to boil.
• Transfer beans to serving dish, sprinkle with the lemon juice and chopped parsley, and serve.

FèVES AU LARD (WHITE BEANS WITH BACON)

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.

WHITE BEANS WITH BACON & GARLICKY GREENS

Steps:

• Cook bacon in large skillet on medium heat until almost crisp, stirring frequently. Remove from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add garlic to drippings; cook and stir 1 min. or until garlic is lightly browned. Stir in spinach, beans and bacon; cook 2 min. or just until spinach is wilted and mixture is heated through, stirring occasionally.
• Season generously with pepper.

FèVES AU LARD (TRADITIONAL QUEBEC NAVY BEANS)

Steps:

• Put the beans and water into a jar with a lid for 18 hours (counting the cooking time, that's 5 hours later than you want to be eating them the next day, so if you want your beans at 5 pm on Tuesday, soak them at 10 pm on Monday. It's ok to give or take a couple hours, but I'd rather give than take.).
• When the 18 hours are almost up, finely dice the fatback, discarding the skin, and dice the onion.
• Put the diced fatback in the pressure cooker, lid off, and cook it on medium heat until it starts to sizzle.
• While you're waiting for it to sizzle, drain the beans, reserving the water.
• Also, mix together the molasses, ketchup, mustard and savory in a small bowl, adding a little bean water so it can pour easily.
• When the fatback sizzles, stir it a little and add the beans.
• Then, add the onion, about half of the water and the condiments and stir well.
• Add more bean water just until it covers the beans, using it to rinse the remaining condiments from the small bowl if necessary.
• Put the lid on (with the high pressure valve, not the one for vegetables), put on high heat until steam comes out and reduce the heat to the lowest you can without stopping the whistling sound (for me it's a little lower than medium).
• Cook that way for 40 minutes, take the cooker off the heat and wait at least 20 minutes before opening it.
• Troubleshooting and tips : if there's a significant amount of liquid left on the bottom of the cooker, stir the beans, screw the lid back, put on high heat, let the pressure build and take off the stove as soon as it whistles. Then, wait 10 minutes before opening.
• Also, beans are at their best when reheated. Once refrigerated, always stir them well before serving the first leftover portion, so as to distribute the sauce that will have settled to the bottom and hardened.