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.
