Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
The chef of the Pied de porc sugar shack, Vincent Dion-Lavallée, gives us his gourmet interpretation of the baked beans from his father-in-law, Jean-Claude. “When I discovered this recipe, we immediately included it in the Cabane’s menu, pig’s trotter style by adding duck. It’s just delicious. Brown sugar helps reduce the cost of the recipe, while retaining the taste of maple and molasses. » Any piece of braising meat could be used in this recipe, he specifies. Cooked slowly, the meat will transfer its flavors into the beans. We could, if necessary, add tomatoes or vegetables. But when you think about it, “it’s good like that.” Bins, they have to remain bins! »
Yield: 6 to 8 side dishes
Ingredients
- 400 g (2 cups) navy white beans
- 200 g (1/2 lb) salted bacon cut into strips
- 200 g (1/2 lb) boneless duck leg (or force-fed bone-in duck leg)
- 2 medium-sized onions, chopped
- 125 g (1/2 cup) brown sugar
- 125 ml (1/2 cup) maple syrup
- 150 ml (3/5 cup) molasses
- Salt and pepper
Preparation
- 1. Soak white beans for 12 hours (or overnight) in plenty of water. The next day, drain the beans, discarding the soaking water.
- 2. Poach them in new simmering water until completely cooked (with a slight resistance to the bite), about 30 minutes. Assemble all the ingredients.
- 3. Bake at 350°F (180°C) for approximately 3 hours, or at 200°F (90°C) overnight. If the sauce is too liquid, reduce it slightly over the heat. Adjust the seasoning if necessary.
Published on lapresse.ca on May 2, 2020.