Beans will be better the next day, once they have absorbed all the liquid.
Dans la recette anglaise de fèves au lard à la mijoteuse, au tout début, on lit "sinking" au lieu de "soaking". Est-ce intentionnel?
Bonjour Béatrice, nous vous remercions de nous l'avoir fait remarqué. Nous corrigerons dès que possible! Merci :)
I had no issues with the texture of the beans themselves...they turned out perfectly after soaking in cold water for about 30 hours and cooking for 8 hours on Low...but I felt the finished dish was somewhat bland, despite using chili sauce instead of ketchup. As well, the colour was too pale. The next time, I will take the advice of some of the other commenters here and incorporate some dark molasses.
This recipe worked very well for me. I used 1/2 cup maple syrup and 1/2 cup cooking molasses instead of just maple syrup since my family likes a darker colored bean. I cooked on low and added the ketchup after about 4 hours since a book I have says that acidic ingredients added at the beginning can toughen the beans.
I have been looking for a good maple "feve au lard" recipe, and I am hoping this will do the trick and be like the one my grandfather used to make. My questions is this: have you tried this recipe in the Instant Pot or other pressure cooker?
I put half molasse half maple sirup, added some sambal oelek and these were the best beans I've ever had
We've made this at least 5 times and love them! Never had issues with hard water or flavour. Get a nice baguette and enjoy!
I expected so much more flavor. Soaked and then boiled beans first as most recommended by some. However just boring flavor. I will add more ingredient to spice it up but will not make a second time.
This was a hit at my family's summer picnic held last weekend. I did take heed of Lorraine M's suggestion to boil the beans beforehand. I simply boiled it on the stovetop with the sitting liquid for an hour the next day. Once the beans softened, I added it to the slow cooker to cook on high for 6 hours with the remaining ingredients. I will definitely be making this recipe again. Thanks Ricardo and thanks to the other reviewers for their suggestions!
I was wondering how best to convert my bean recipe from the bean pot to the slow cooker. This looks like the answer. Thanks!
Like previous reviewers, my beans did not cook after 6 hours ...I had to add 3 more hours of cooking the next day! I can't say that I was blown over with the taste ...so I added about 1 cup of BBQ sauce then cooked it for the last 3 hours. It did come out very thick, so I added some water to thin it out! Once I made the changes, we enjoyed the dish very much!
For hard beans - we discovered that you must soak and cook them in SOFT water - not hard water. We couldn't get soft beans for 3 or 4 tries after moving to the country on our own well... and so we started to investigate. Now cooking with soft water makes soft beans - just thought I would pass that along ...
They were delicious! I used no bacon and only made half the recipe. I had no problem with the cooking time in my crockpot.
I heated them on the stove before adding to slow cooker. Started the slow cooker on high for half an hour then lowered it. They were done in under 8 hrs. Brought them to a potluck and didn't have any to bring home.
I also found that it took much longer than 8 - 9 hours for them to cook properly. I have a new slow cooker and am not used to it yet so I set it for 8 hours to be safe but I ended up cooking them an additional 3 hours, 1 more on low & 2 on high. That being said, I can guarantee that this will be my go-to pork & beans recipe from now on - they are SO good and just keep getting better. I also used 1/2 maple syrup & 1/2 molasses and tomato paste. The next time I make them I will just adjust the cooking time
You can read our article «The basic on legumes» to help you with cooking pulses.
very very good except to my taste, not enough maple syrup. It still will be in my favorite recipes
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