Fèves au Lard avec Cidre

• BAKED BEANS with Cider  

  
  
  FÈVES AU LARD AVEC CIDRE
• This is my go-to comfort dish!  It is a take on Quebec's famous baked beans.  Traditionally cooked with Maple Suryp, I have substituted Cider Syrup to give the dish a tangy flavor . 
• 1 lb. dried white beans
• 10 slices of thick-cut bacon, cut into lourdons 
• 1 medium white onion, fine diced
• 1 cup of Celery, fine diced
• 1 Red Bell Pepper, fine diced
• 4 cloves Garlic, chopped
• 2 Tbs.  Dijon Mustard 
• 1 Green apple, peeled, cored, and small diced (7-1/2 oz.)
• 1/4 cup Tomato Paste 
• 2 Tbs  Herbes Salées (see recipe)
• 1 cup hard dry cider
• 1/4 cup cider syrup (see recipe)
• 6 cups of Good Chicken Stock
• 2 tsp. cider vinegar 
• Salt and Pepper to taste 

Soak the beans overnight, Drain

Grab a Dutch Oven or a heavy pot.  I love clay bean pots

Preheat oven to 300

In a frying pan, Sauté the onions, celery garlic and red pepper SEPARATELY Remove to the Bean Pot

Brown the bacon, remove to BEAN POT

Place the bean pot on the stove top, add the rest of the ingredients EXCEPT the salt, pepper and cider vinegar.  Heat until every thing is about to boil. Stir often.

Put a lid on the pot and stick in the preheated oven.  Bake for about three hours or UNTIl the beans are soft.   Season to taste and add the Cider Vinegar.