Ingredients (for 8 to 10 people)
➢ 2 cups of white beans from the Gilles Neveu farm in Saint-Ambroise
➢ 250 gr. Pancetta or lamb bacon from the farm Les Agneaux d’Epicure de Saint-Norbert
➢ 5 cups of water
➢ 110 gr. Of onions, cut into pieces
➢ 2 garlic cloves
➢ 1 c. With Dijon mustard
➢ 3 c. Chilli sauce with chili sauce
➢ 1 c. Salt
➢ 1/2 c. Ground cumin
➢ 1/4 c. Curry Tea
➢ 90 ml. Of saffron syrup from Emporium Safran Québec
➢ Ground pepper, to taste
Soak the beans for about 12 hours.
In a sandstone jar or a heavy-bottomed casserole,
Brown the pancetta or bacon with the onion and the garlic to release the flavor, 2-3 minutes.
Add all other ingredients, cover and cook at 250 ° F or
120 ° C for about 7 hours
Adjust the seasonings and liquid level, add water if necessary and cook another time depending on your preference for the consistency of the beans.
Serve with a fillet of saffron syrup.
N.B. I made this slow cooker recipe for 7 hours and the result was excellent.
Pancetta or lamb bacon with less salt should be rectified to approximate the taste of the more traditional bacon.