Baked beans with bacon in a bowl of bread

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Fèves au lard au bacon en bol de pain
Bacon tranché 250g
Fèves au lard au bacon en bol de pain
Bacon tranché 250g
Fèves au lard au bacon en bol de pain

Ingredients

  • 500 gr Navy beans
  • 1/2 c. maple syrup
  • 3 tbsp. bacon
  • 120 gr bacon cut into pieces
  • 1 onion, coarsely chopped
  • 1/2 tbsp. Dijon mustard
  • 1 tbsp. brown sugar
  • Bay leaf
  • Salt and pepper
  • 1 round country bread

Preparation

  • In a large bowl, submerge the beans in water for 12 hours, ensuring that they are covered with water throughout the entire soaking process.
  • Preheat oven to 275 °F and drain the beans.
  • Pour the beans into the bottom of a cast iron pot.
  • Add all other ingredients to the pot. Add salt and pepper to taste.
  • Add water to cover the beans completely (about 4 cups).
  • Cook for 5 to 6 hours.
  • Cut the top of the country bread and empty the inside of the bread. Toast the bread in the oven for 2 to 3 minutes to remove moisture, then use it as a bowl to serve the baked beans.
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