white beans – Lorin cooks Legumes

Fèves au Lard

Fèves au lard is the French Canadian version of baked beans, sweetened with maple syrup and molasses.

Based on Bush’s Baked Beans copycat recipes, this is a delicious, sweet and savory, saucy baked bean recipe.

Boston baked beans are a classic American dish. White beans are flavored with salt pork and molasses, and slowly baked for many hours.

Yemeni fasoulia is a dish of mashed kidney beans cooked with onion, tomato, and spices, essentially a Middle Eastern refried beans.

Syrian fasoulia recipes are typically beans, meat, tomato paste, salt and pepper. I couldn’t resist letting a few more flavors sneak in this time.

Fasoulia is Arabic for beans. This is and Iraqi version of the dish, featuring lamb.

Fasolada is a Greek or Cypriot bean and tomato soup with lots of olive oil added.

I revisit a recipe from two years ago, for a Romanian dish of beans root vegetables, and smoked sausage.

I don’t have a solid source for what the East Timoran version of feijoada is actually like, but this is one possible interpretation.

This is the Angolan variation of the Portuguese dish Feijoada, using local ingredients like red palm oil and chicken.