Fèves au lard, also called bines or haricots au lard,[1] is a traditional Québécois dish. It is usually based on the common bean mixed with pieces of bacon and either molasses or maple syrup that is then slow cooked in the oven. Sometimes other ingredients are added. Fèves au lard are usually served as a side during breakfast, but they can also be served as a side during lunch or supper and they can be served as a meal. Fèves au lard is a traditional dish presented at sugar shacks during le temps des sucres in Québec and other French-speaking regions of Canada.
A large portion of Fèves au lard.
This dish was inspired by cultural exchanges between Québécois and New Englanders during the 19th century. It is believed that Boston baked beans directly inspired Fèves au lard. [2] It is also thought that this popular recipe, which uses small white beans, was what caused the gourgane bean to fall out of favour in Québec.
Some establishments call themselves "Bineries" because they consider Fèves au lard and other baked bean dishes a specialty of theirs. An example of this is La Binerie Mont-Royal, a restaurant in Montréal.
Galleryedit
A typical Québécois breakfast, featuring a small pot of fèves au lard as a side.
^"Fèves au lard: la recette" (consulted 2021-02-02)
Bibliographyedit
Jean-Marie Francœur, Genèse de la cuisine québécoise. À travers ses grandes et ses petites histoires, Montréal, Fides, 2011, 608 p. (ISBN978-2762130294), p. 349–356.
This Canadian cuisine-related article is a stub. You can help Wikipedia by expanding it.
fèves, lard, also, called, bines, haricots, lard, traditional, québécois, dish, usually, based, common, bean, mixed, with, pieces, bacon, either, molasses, maple, syrup, that, then, slow, cooked, oven, sometimes, other, ingredients, added, usually, served, sid. Feves au lard also called bines or haricots au lard 1 is a traditional Quebecois dish It is usually based on the common bean mixed with pieces of bacon and either molasses or maple syrup that is then slow cooked in the oven Sometimes other ingredients are added Feves au lard are usually served as a side during breakfast but they can also be served as a side during lunch or supper and they can be served as a meal Feves au lard is a traditional dish presented at sugar shacks during le temps des sucres in Quebec and other French speaking regions of Canada A large portion of Feves au lard This dish was inspired by cultural exchanges between Quebecois and New Englanders during the 19th century It is believed that Boston baked beans directly inspired Feves au lard 2 It is also thought that this popular recipe which uses small white beans was what caused the gourgane bean to fall out of favour in Quebec Contents 1 Bineries 2 Gallery 3 See also 4 References 4 1 Web references 4 2 BibliographyBineries editSome establishments call themselves Bineries because they consider Feves au lard and other baked bean dishes a specialty of theirs An example of this is La Binerie Mont Royal a restaurant in Montreal Gallery edit nbsp A typical Quebecois breakfast featuring a small pot of feves au lard as a side nbsp Breakfast at a sugar shack featuring feve au lard oreilles de crisse eggs ham and potatoes See also editCuisine of Quebec Sugar shackReferences editWeb references edit Haricots au lard consulted 2021 02 02 Feves au lard la recette consulted 2021 02 02 Bibliography edit Jean Marie Francœur Genese de la cuisine quebecoise A travers ses grandes et ses petites histoires Montreal Fides 2011 608 p ISBN 978 2762130294 p 349 356 nbsp This Canadian cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Feves au lard amp oldid 1183915493, wikipedia, wiki, book, books, library,
