Stranger Foods

Boston baked beans

Serves 4 5 hr 10 mins

5 hr 10 mins	Total
10 mins	Prep
5 hr	Cook
+ 12 hr	Idle

American

My mum used to eat cold baked beans straight from a can when she was pregnant with me; I guess this explains where my appreciation of this classic comes from! The recipe is super simple, you just need to let the oven do its work. Be patient though as the beans can take a good 3 hours to become beautifully creamy. And don’t forget to soak your beans overnight before starting to cook!

Ingredients

x0.5

Metric

Imperial

350 g dried haricot beans water, soaked overnight in cold water, covered with at least 8 cm
2 onions, peeled and quartered
8 cloves
60 g dark muscovado sugar
50 g dark treacle
50 g ketchup
1 tsp sweet smoked paprika
1 tbsp English mustard
2 tbsp red wine vinegar
700 g pork belly, rind removed and cut into 5 cm pieces
sea salt and freshly ground black pepper
green salad and crusty bread, to serve

Instructions

°C

°F

Preheat the oven to 160°C. Rinse the soaked haricot beans and put them in your deep pot. Stud the onion quarters with the cloves and add those to the pot with all the other ingredients. Add 1 litre water to the pot.
Place over a medium heat, bring the pot to a gentle simmer, then cover and pop in the oven for .
Give it a good stir and add 1½ tsp salt. Return to the oven, covered once again, for another until the beans are creamy soft and the sauce thickened. If you want it a little thicker, continue to cook on the hob until the beans are to your desired consistency. Taste for seasoning and add a little more salt if you feel it needs it.
Serve with a green salad and some crusty bread.

Boston baked beans

Ingredients

Instructions

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