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Fèves au Lard These beans boast two staples of Montreal delicacies —sweet maple syrup and successfully to construct salt pork.

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Fèves au Lard These beans boast two staples of Montreal delicacies —sweet maple syrup and successfully to construct salt pork.

Elements:

  • 1 lb dried navy beans (2 1/4 cups)
  • 1 (1/4-lb) piece salt pork (rind discarded)
  • 4 1/2 cups water
  • 1 gargantuan onion, finely chopped (about 2 cups)
  • 2 chopped garlic cloves
  • 1/2 cup Grade B maple syrup
  • 1 tablespoon dry English mustard (preferably Colman's)
  • 1 teaspoon freshly ground dusky pepper

Directions:

  1. Gain over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water to duvet by 2 inches no longer decrease than 8 hours. Alternatively, rapid-soak beans (gaze cooks' screen, below). Drain.
  2. Put oven rack in middle situation and preheat oven to 350°F. Rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then decrease into 3 pieces.
  3. Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2 cups water, 1 gargantuan onion (finely chopped; about 2 cups), 2 chopped garlic cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard (preferably Colman's), and 1 teaspoon freshly ground dusky pepper and hurry to combine. Quilt pot and bake except beans are impartial appropriate soft, 3 to 4 hours.
  4. Lower oven temperature to 325°F. Rob lid. Bake beans, stirring regularly, except most of liquid is absorbed nonetheless beans are aloof saucy, 1 to 1 1/2 hours extra. Rob from oven. Chase in 1 tablespoon cider vinegar and 1 teaspoon salt or extra to taste.











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