Best 2 Feves Au Lard Quebecois Recipes
"Fèves au lard québécois", a hearty and flavorful pork and bean stew, is a beloved dish deeply rooted in the culinary heritage of Quebec. Originating from the early days of French colonization, this comforting stew has undergone centuries of evolution, incorporating local ingredients and cooking techniques. Embark on a culinary journey as we delve into the history, variations, and secrets to creating an authentic "feves au lard quebecois" that will warm your soul and transport your taste buds to the heart of Quebec's culinary traditions.
Check out the recipes below so you can choose the best recipe for yourself!
FèVES AU LARD (TRADITIONAL QUEBEC NAVY BEANS)
Here is a quick version of this traditional recipe. Normally, these beans are baked for hours in a stoneware pot, but using a pressure cooker is a great way to speed up the process, saving not only time but also a lot of electricity! (Unless you're in winter and the heat from the oven makes you save on the heating bill.) The Prep Time includes the soaking of the beans, and the Cook Time includes the depressurizing of the cooker. You can double the recipe, and it freezes and thaws very well. Serving size is for a main dish, maybe use a half or a third of the portion size for a side dish.
Provided by Elie de Combys
Categories Breakfast
Time 19h
Yield 3 pounds, 5 serving(s)
Number Of Ingredients 8
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.
FEVES AU LARD QUEBECOIS
Categories Soup/Stew Bean Side Vegetarian Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 12
Steps:
- Pressure cooker preparation: 1. Combine first nine ingredients in the pressure cooker and bring to high pressure. Adjust temperature to maintain high pressure for 20 min. 2. Use Quick release method (refer to your pressure cooker manual). 3. Add salt and vinegar. Cook off any extra liquid. 4. Add diced smoked tempah, if desired, before serving. Oven preparation: 1. Preheat oven to 350°F. 2. In a large dutch oven, stir together the first nine ingredients and bring to a boil on the stove. 3. Cover and bake for an hour and a half, stirring occasionally. 4. Remove cover, add salt and vinegar. Continue to bake for another hour or until liquid is mostly absorbed and top is browned and crusty.
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish, so be sure to use the best quality pork, beans, and vegetables that you can find.
- Soak the beans overnight: This will help to soften the beans and reduce the cooking time.
- Use a heavy pot: A heavy pot will help to distribute the heat evenly and prevent the beans from scorching.
- Cook the beans slowly: Beans should be cooked slowly over low heat to ensure that they are tender and flavorful.
- Add the vegetables and pork towards the end of cooking: This will help to prevent the vegetables from overcooking and the pork from becoming tough.
- Season to taste: Be sure to taste the dish throughout the cooking process and adjust the seasonings as needed.
- Serve with a side of bread or rice: Feves au lard is traditionally served with a side of bread or rice to soak up the delicious sauce.
Conclusion:
Feves au lard is a hearty and flavorful dish that is perfect for a cold winter day. It is a simple dish to make, but it is packed with flavor. If you are looking for a new and exciting way to enjoy beans, then you should definitely try feves au lard.
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