Feves au lard Recipe

Feves au lard Recipe Ingrédients

• 1 quart (4 tasses) of blanched or navy haricots secs
• Trempage fragrance
• 1 litre (7 tasses) chilled water, about (pour la cuisson)
• 3 émincés oignons
• 250 g (1/2 pound) salted fat, uncut and chopped into lardons
• 3 Italian tomatoes, cut into cubes
• 5 bacon slices, cut into lardons
• 250 ml (1 tasse) (1 tasse) de la ketchup
• 125 mL (half a teaspoon) de la mélasse
• cassonade 60 ml (1/4 tasse)
• 30 mL (2 cups soupe) balsamic vinegar
• 5 mL (1 cup tea) dry moutarde
• 5 ml (1 c. à thé) de sel
• Poivre

Feves au lard Recipe Préparation

• Put the haricots in a large bowl. Close the tiède jar and leave it to rest for a night at room temperature. Add water as needed to ensure that the haricots are always well covered. Rinse and drain.
• Put the grill in the center of the oven. Preheat the oven to 120°C (250°F).
• Mix all of the ingredients in a large casserole or a cocotte with a capacity of approximately 4.5 litres (18 tasses). Poivrer.
• Pour in enough cold water to cover the haricots mixture to a depth of 5 cm (2 po). Carry ébullition.
• Remove the fire. Couvrir et cuire au four for about 7 hours, stirring every hour, until the haricots are tender. Add water as needed during the cooking process.