Evolution of Baked Beans: From 1800s Classics to Modern Twists

Not Really Traditional Baked Beans Recipe... Glen And Friends Cooking
Welcome back to the kitchen, friends! In today's episode, we're diving into the fascinating world of baked beans and their evolution through time. While exploring the roots of traditional recipes from the 1800s, we'll be making a modern interpretation of the classic French Canadian dish, "Fves au lard." Join me on this culinary journey as we discuss the intriguing changes in ingredients and flavors over the years. From beans to bacon, we'll unravel the secrets of what truly makes a dish Canadian. Stay tuned for a delightful twist on this timeless recipe!

Contemporary Fves au Lard
Ingredients:
500 mL (2 cups) dry white pea beans or Great Northern
1 large onion, chopped
1.5 litres (6 cups) Ham stock, or chicken stock, or water
60 mL (1/4 cup) maple syrup
60 mL (1/4 cup) molasses
60 mL (1/4 cup) ketchup
10 mL (2 tsp) mustard powder
5 mL (1tsp) summer savoury (optional)
2.5 mL (1/2 tsp) ground pepper
1 piece of 340 g (3/4 lb) bacon or salt pork
Method.
Pre heat oven to 140C (275F).
Cover beans with water and soak overnight, or cover with water and boil 45 minutes.
Drain beans and place in bean pot, stir in all of the other ingredients, nestling the pork on top.
Cover tightly and bake 5-6 hours, checking occasionally to see if you need to add more liquid.
If you used a chunk of bacon / salt pork, reve and chop up before stirring back into beans.
Bake another 30-40 minutes with the lid off.

"Evolution of Baked Beans: From 1800s Classics to Modern Twists"
"Cooking Through Time: Exploring French Canadian Baked Beans and More!"
"Fves au Lard Reinvented: A Contemporary Take on a Traditional Dish"


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