Tonight the chef made Avgolemono (lemon egg) soup and quesadillas, both of which were delicious, and very filling. The soup is made from the juice of fresh lemons, which is fortunate, because there’s currently a shortage of bottled lemon juice. At the grocery store today the shelf was empty, and no more is expected until the end of the month. I guess you have to squeeze your own, or use bottled lime juice.
As we passed through the dried bean section, the chef remembered his mom cooking baked beans, and it was long and complicated process. So, we decided to try it for ourselves, and see if modern technology has made things any easier. Probably not, but here’s a recipe for baked beans that includes maple syrup, so it’s possible that the chef might like it. It’s from Great Canadian Feast, which has an interesting collection of recipes, tips and stories from different regions of Canada.
Fèves au Lard (Baked Beans)
- 4 cups dried navy beans
- 1 lb salt pork
- 1 cup water
- 1 large onion, finely diced
- 1/2 cup maple syrup
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1 tsp dry mustard
- Salt and pepper
- Place beans in a large pot, cover with cold water, and soak overnight.
- In the morning, drain beans, and discard water.
- Return beans to pot, and cover with fresh water.
- Add salt pork, and bring to a boil.
- Reduce heat to low, cover, and simmer for 30 to 45 minutes, or until the beans are just tender, but still firm.
- Drain beans. Remove salt pork, and slice into thin strips.
- Preheat oven to 275°F
- Place beans in an oven-proof casserole with 1 cup water, onion, maple syrup, ketchup, brown sugar, molasses and mustard. Season with salt and pepper.
- Arrange the sliced salt pork over the beans, cover with foil, and bake for 6 to 7 hours, checking periodically to ensure there is enough liquid. (You may need to add some hot water, without stirring, if beans get too dry.)
- Remove foil during the last hour to brown the pork.