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    You are in: Home / Community Forums / Recipe Requests - General / Need recipe for Rochettes beans, Lowell, Massachusetts
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    Need recipe for Rochettes beans, Lowell, Massachusetts

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    Muffin Goddess
    Tue Sep 30, 2008 9:25 am
    Food.com Groupie
    I haven't been able to make this recipe yet, but I don't think that the lack of sugar in this recipe is all that unusual. Cote's Market/Rochette's beans aren't sweet at all (which is why I like them so much, I think icon_smile.gif ).
    As far as soaking the beans overnight, it's definitely a more commonly used method for dried bean recipes, but I have seen recipes here and there that don't call for anything more than a good rinse and pick-thru prior to cooking. Maybe since the cook time is so long, that's an intentional omission here? I'd volunteer to be the guinea pig for this, but I don't have the salt pork in the house, and won't be able to pick some up any earlier than the weekend.

    icon_biggrin.gif

    Tue Sep 30, 2008 7:01 pm
    Newbie "Fry Cook" Poster
    I use Navy Beans soak them over night in level water, and I also use a medium Onion finely cut.. yum enjoy, you're making me hungry icon_cool.gif
    Chef #1036577
    Fri Nov 21, 2008 11:15 am
    Newbie "Fry Cook" Poster
    Some things are missing from that recipe: Mustard Powder. That, I believe, is the secret ingredient as well as Bay Leaf. My pepere used to make it that way and got the recipe from Cote long ago.
    Muffin Goddess
    Fri Nov 21, 2008 11:29 am
    Food.com Groupie
    [quote="Chef #1036577"]Some things are missing from that recipe: Mustard Powder. That, I believe, is the secret ingredient as well as Bay Leaf. My pepere used to make it that way and got the recipe from Cote long ago.[/quote]

    If you don't mind, any idea on the amount of mustard powder? If I could ever get to Cote's before they close for the day, I could probably ask them directly, but the store hours tend not to mesh well with my schedule icon_sad.gif

    icon_biggrin.gif
    Chef #1036577
    Fri Nov 21, 2008 11:37 am
    Newbie "Fry Cook" Poster
    not a clue on the amount, to be honest. (I would try doing it according to taste, a little bit at a time) My mother says it's in there, though. That's all I got for now.

    Sorry,

    SR
    Muffin Goddess
    Fri Nov 21, 2008 11:46 am
    Food.com Groupie
    Oh, don't be sorry, I just figured I'd ask icon_cool.gif . I'd probably put at least a teaspoon in there, maybe more. At my house, we all put prepared mustard of some sort in our Cote's beans before we eat them anyhow, so I don't think it would bother us in the least even if they had more mustard powder than usual in the cooked product.

    icon_biggrin.gif
    Chef #1036577
    Fri Nov 21, 2008 11:51 am
    Newbie "Fry Cook" Poster
    I think you were already on the right track by adding the mustard in the first place. icon_biggrin.gif Sometimes we just need to trust our instincts. Thanks for your reply and good eating!
    Chef #1036577
    Fri Nov 21, 2008 11:57 am
    Newbie "Fry Cook" Poster
    oh, and if you are going to Cote's Market, the best time to get them is mid afternoon on Saturday, as I've found. (it seems to be a good time for me) Also it's good to find a fresh brown bread there to go with it. icon_smile.gif

    BTW- If you want a Salmon or Pork Pie, and they are out, there's always Vic's across the river. They make good pies there.
    Muffin Goddess
    Fri Nov 21, 2008 12:40 pm
    Food.com Groupie
    Oh, I always pass on the brown bread (never cared for it, I'm a bad Lowellian icon_redface.gif icon_lol.gif ), but we usually buy a mess of those mini-loaves of the other bread. I've never run into the problem of salmon pie not being available (which is good, since my skinny little Gram can put one away by herself in about 2 days icon_eek.gif ). Vic's, I can't think of where that is. What's it near?

    icon_biggrin.gif
    Chef #1036577
    Fri Nov 21, 2008 2:22 pm
    Newbie "Fry Cook" Poster
    Across the river, via the Aiken St Bridge. It's about a couple streets in from Top Donut.

    Now, if anyone can cook an apple fritter like Top's, my hats are off to them! Those are the best I've had yet!
    Muffin Goddess
    Fri Nov 21, 2008 3:35 pm
    Food.com Groupie
    Ah, I think I know where Vic's is. Now I'll have to put those apple fritters on my must-try list. Funny, I've driven by that donut shop a million times, but I've never stopped in. Now I'll have to!

    icon_biggrin.gif
    Chef #1065273
    Tue Dec 09, 2008 5:50 pm
    Newbie "Fry Cook" Poster
    Frankie Rochette recently passed away, in his 90's. Maurice (Moe) his brother passed away in the early '80s. Frankie sold the bean recipe to Cote's market in the early '80's. Les binnes Rochettes are not "baked" in the oven, but cooked on the stove. Yes. they are soaked overnight, before cooking. NO, no. sugar, maple syrup, etc. are EVER added. They are Navy Pea Beans, soaked overnight, then cooked on the stove-top with lots of Salt-Pork and water and some ketchup, sort of left to "fester". These ARE the BEST beans EVER. Bush's, Friend's, Campbells are a cruel joke for the anglo-americains of New England. For TRUE Candien Baked Beans - les binnes canadiennes - il faut les acheter chez Cote - OH EXCUSE ME, one must buy them from Cote. After Cote closes, which will be soon as the Hispanic population extinguishes the franco-american population and culture of Lowell - these beans' memory will die with the franco-american culture. Tres triste - Very Sad!
    Muffin Goddess
    Tue Dec 09, 2008 9:02 pm
    Food.com Groupie
    Chef 1065273 wrote:
    Frankie Rochette recently passed away, in his 90's. Maurice (Moe) his brother passed away in the early '80s. Frankie sold the bean recipe to Cote's market in the early '80's. Les binnes Rochettes are not "baked" in the oven, but cooked on the stove. Yes. they are soaked overnight, before cooking. NO, no. sugar, maple syrup, etc. are EVER added. They are Navy Pea Beans, soaked overnight, then cooked on the stove-top with lots of Salt-Pork and water and some ketchup, sort of left to "fester". These ARE the BEST beans EVER. Bush's, Friend's, Campbells are a cruel joke for the anglo-americains of New England. For TRUE Candien Baked Beans - les binnes canadiennes - il faut les acheter chez Cote - OH EXCUSE ME, one must buy them from Cote. After Cote closes, which will be soon as the Hispanic population extinguishes the franco-american population and culture of Lowell - these beans' memory will die with the franco-american culture. Tres triste - Very Sad!

    I definitely agree with you that Cote's/Rochette's beans are excellent (although I don't know how I feel about the thought of any food item "festering" icon_lol.gif ), but I disagree with two of your comments. One can't really say that the canned beans are a cruel joke for Canadian baked beans, because none of them are intended to be Canadian baked beans. If any of them claim any regionality on the label (beyond just calling them baked beans), it tends to be either New England or Boston baked beans , neither of which indicates Canadian baked beans, an entirely separate entity. Just because they're beans doesn't mean they are all meant to be the same recipe.
    Also, I think Lowell has plenty of room for numerous cultures. I think it's a little bit closed-minded to state that any one ethnic population is extinguishing another. Honestly, I believe the Southeast Asian population there is far larger than any Hispanic population. I don't think the Franco-American culture is "dying" there, regardless of whatever ethnic groups presently reside in Lowell. I think it's more a case of a particular immigrant population becoming more Americanized, so the hallmarks of the French-Canadian part of Franco-American become less distinct from the American part. The same argument could be made for the Greek, Irish and Portuguese communities (all long-standing immigrant populations also found in Lowell). I think sometimes people forget that nearly every American comes from immigrant stock, with the exception of the American Indians. Ethnic pride is a beautiful thing, but not at the expense of other ethnicities. And no, I'm not Hispanic (I'm about half French Canadian, only three generations from being Canadian French Canadian rather than Franco-American). Just my (long-winded icon_redface.gif ) opinion, no harm, no foul.


    icon_biggrin.gif
    Chef #1024596
    Sun Feb 15, 2009 8:25 am
    Newbie "Fry Cook" Poster
    I grew up in Lowell - not far from Cote's. Used to be a store across the street that sold penny candy. I visited lowell yesterday for a birthday party and had to swing by and get a couple quarts with pork fat on top. Doesn't sound that healthy but so yummy.
    RoniB
    Tue Oct 27, 2009 2:15 pm
    Newbie "Fry Cook" Poster
    Oh, my God! I found these postings and it took me back to my youth. I've been away from MA (I lived in Dracut, next door to Lowell), and every single Saturday we used to drive to Cote's for Rochette's beans and brown bread. I have been making beans that were close, but not the same. I just decided to Google Rochette's beans, and this site came up. I am so excited. I was using French's mustard in my version. Everything else was the same, except no ketchup and not as much salt pork. I will definitely make the adjustments, using the mustard powder, ketchup and a bay leaf or two. Then someone mentioned going to Cote's after roller skating at the High Hat. Oh, the memories. I used to go to the High Hat all the time. It couldn't possibly still be there. Is it?
    Thank you, folks, for your postings. It has made my day.
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