Baked Beans with Partridge

André Baranowski

Feves au lard usually contains no meat except salt pork. (Feves is a Quebecois term for beans, not necessarily favas.) This is a fancier version, from La Ferme Enchantee.

Baked Beans with Partridge (Feves au lard avec Perdrix)
Feves au lard usually contains no meat except salt pork. (Feves is a Quebecois term for beans, not necessarily favas.)
Yield: serves 8

Ingredients

  • 2 cups ( 3/4 lb.) dried great northern beans
  • 2 oz. salt pork, cut into 1/4'' cubes
  • 1 small yellow onion, peeled and chopped
  • 1 tsp. dried mustard
  • 12 cup lightly packed dark brown sugar
  • 14 cup molasses
  • 2 tbsp. ketchup
  • Salt and freshly ground black pepper
  • 1 partridge or 2 quail, cut into 6-8 pieces
  • 2 cups Chicken Stock

Instructions

  1. Put beans into a large, heavy casserole, cover with cold water, and set aside to soak for at least 4 hours or overnight. Drain, return beans to casserole, and add 3 cups cold water.
  2. Preheat oven to 300º. Add salt pork, onions, mustard, brown sugar, molasses, and ketchup to beans, and season to taste with salt and pepper. Cover, and bake until beans are tender, 4 12-5 hours. Add more water to beans if they begin to dry out.
  3. Meanwhile, put partridge or quail and stock in a medium pot, cover, and cook over medium heat until meat is very tender and falling off the bone, 50-60 minutes. Add the partridge and stock to the beans just before serving.