Boston Baked Beans 1

Recipe By:
Angelina
  • Currently 5.0/5 Stars.
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  • Yield 4 Servings
  • Level Medium

Wonderful recipe made of haricot beans.
 

Ingredients

  • 225 g/8 ounces/1 1/3 cups dried haricot (navy) beans, soaked overnight in water
  • 450 ml/ 3/4 pint /2 cups water
  • 1 beef stock cube
  • 15 ml/1 tablespoon sunflower oil
  • 350 g/12 ounces lean belly pork rashers, rinded and diced, discarding any bones
  • 1 large onion, finely chopped
  • 1 carrot, finely diced
  • 4 tomatoes, shinned and chopped
  • 15 ml/1 tablespoon black treacle (molasses)
  • 2.5 ml/ 1/2 teaspoon dried mixed herbs
  • A few drops of tabasco sauce
  • 5 ml/1 teaspoon light brown sugar
  • Salt and freshly ground black pepper
  • 15 ml/1 tablespoon chopped fresh parsley, to garnish
  • Crusty bread and a green salad, to serve
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Directions

  1. 1. Drain the beans and place in a flameproof casserole (Dutch oven) with the measured water.
  2. 2. Bring to the boil over a high heat and boil rapidly for 10 minutes. Stir in the stock cube until dissolved.
  3. 3. The oven to 150°C/300°F/gas mark 2
  4. 4. Meanwhile, heat the oil in a frying pan (skillet). Add the meat, onion and carrot and fry (sauté), stirring, over a high heat for 3 minutes until browned.
  5. 5. Tip into the beans and add all the remaining ingredients. Stir well.
  6. 6. Cover and cook in the oven for hours or until the beans are soft and bathed in a rich sauce. While they are cooking, make the salad.
  7. 7. Taste and re-season the beans if necessary. Sprinkle with the parsley and serve with crusty bread and the green salad.