Pork Feet Cooked in Maple Syrup
Here's a fresh take on the Quebec maple-syrup baked beans recipe, with a sprinkle of its rich history and cultural significance:
Quebec's sweet and warming dish - maple-syrup baked beans - is a tastiest treat during the sugaring-off season (March-April). This tradition celebrates the transformation of maple sap into golden goodness, contributing to the flavorful heritage of Quebec cuisine.
Boiled and baked to perfection, these beans are easy to make and perfect for the chilly spring nights.
Yield: 8 servingsDifficulty: A piece of cake!Preparation Time: 1/2 hourTotal Time: Approximately 5.5 hours
Ingredients (7):
- 2 cups (500 ml) dry white beans
- 7 oz (198 gr) salt pork, chopped into chunks
- 1 cup (250 ml) onions, diced
- 1 tsp (5 ml) salt
- 1/2 tsp pepper (2.5 ml) pepper
- 2/3 cup (170 ml) maple syrup
- 1 tsp (5 ml) dry mustard
Instructions:
- Give the beans a soak in cold water overnight.
- The next day, clean and rinse them thoroughly.
- Combine all of your ingredients - beans, salt pork, onions, salt, pepper, maple syrup, and dry mustard - in a casserole dish.
- Cover with water and bring to a boil on the stovetop.
- Preheat your oven to 300°F (150°C) and transfer the casserole inside, covering it with a lid. Let it bake for 4 hours, then uncover and let it cook for another hour.
- Dig in and enjoy your taste of Quebec's sugaring-off season!
Cultural Notes:Maple syrup baked beans have been a cherished dish in Quebec for centuries, reflecting its connection to the province's maple syrup tradition. Enjoy these beans, and you're savoring more than just a delicious meal—you're partaking in an essential piece of Quebec's cultural heritage.
*Note: The history and culture surrounding Quebec's maple-syrup baked beans are the result of a blend of Indigenous and European cooking methods, with techniques, flavors, and gatherings coming together to create a unique and tasty tradition.
These delectable maple-syrup baked beans, rich in history and cultural significance, are perfect for Quebec's sugaring-off season, enjoyed during March-April. With instructions to soak and boil the beans, bake them with onions, salt pork, salt, pepper, maple syrup, and dry mustard, your next chilly spring night dinner could be a taste of this celebrated Quebecois dish. Delving into these beans, you're not only enjoying a tasty meal but also partaking in an essential aspect of Quebec's cultural heritage, as the dish represents a harmonious fusion of Indigenous and European cooking practices.
