|TITLE||BEANS AND PORK (FAYOTS AU LARD)|
recipe is one from "A TASTE OF ACADIE" by Marielle Cormier-Boudreau
and Melvin Gallant, published by Goose Lane Editions, 469 King Street,
Fredericton, New Brunswick Canada E3B 1E5
Fayot is the term used throughout Acadia for beans that are dried. Unlike the Québecois French-Canadians, who cook their beans with sugar or molasses, Acadians cook them without a sweetener, preferring to add a little douceur (sugar or molasses) when the beans are served.
salt pork for this recipe, soak the pork overnight in cold water to remove
some of the salt.
In a separate bowl, wash the beans and soak them overnight.
Using a cast iron or earthenware pot, cover the bottom of the pot with a layer of the pork fat. Add a layer of beans and a second layer of pork fat, alternating layers until all of the beans and pork fat have been used. Season with salt and pepper and cover the beans with cold water. (If the pork fat is very salty, the salt need not be added.)
Simmer slowly on top of the stove or in a warm oven for at least 4 hours, adding water from time to time to cover the beans. (Baking the beans in an oven usually gives better results.)
Serve with brown sugar and/or molasses, accompanied by fresh bread, hot rolls or 'ployes'.