Feves au Lard

Method

Soak the dried navy beans overnight in cold water, then drain. Cut the salt pork into cubes and fry gently until the fat renders, then remove and set aside. Chop the onions and soften them in the pork fat. In a heavy baking dish or bean pot, layer the drained beans, pork pieces, and onions, seasoning with mustard powder, salt and pepper. Mix the molasses with brown sugar and stir into 1.2 litres of water, then pour this mixture over the beans until they are just covered. Cover the pot tightly with a lid and bake in a low oven at 140°C for 4 to 5 hours, stirring occasionally and adding more water if the beans become too dry. The dish is ready when the beans are completely tender and the liquid has reduced to a thick, glossy sauce.