Boston Baked Beans
450g (1lb) Dried White Haricot/Pinto Beans
340g (12oz) Belly of Pork
2 Cloves Garlic
1 Onion
3 tbsp Tomato Purée
2 tbsp Black Treacle
2 tbsp Soft Dark Brown Sugar
1 tbsp Worcestershire sauce
1 level tsp English Mustard Powder
2 Bay Leaves
Salt and Black Pepper
Soak the beans overnight in cold water, place into a large saucepan (using the same water).
Bring to the boil and then allow to simmer until the beans are tender, so that the skins burst when lightly pressed between finger and thumb.
Drain reserving the liquid, measure and make up to 570 ml (1 pint) with water if needed.
Pre-heat the oven to 120°C: 250°F: Gas ½.
Peel and finely slice the onion, peel and crush the garlic.
Cut slashes into the rind of the pork about 1 cm (½ inch) apart.
Mix the treacle, sugar, purée, Worcestershire sauce and mustard powder together using a little of the reserved liquid to slacken if needed, then stir in the remaining liquid.
Mix the beans, onion and garlic together.
Place the pork into a casserole dish, add the bean mixture so that it surround the pork, the slashed rind should be visible, pour the liquid over, add the bay leaves.
Cover the casserole tightly, bake for 6 hours, checking occasionally to ensure that the beans are not too dry, if needed add extra water.
Remove the lid for the final hour of cooking to allow the rind of the pork to crisp and become lightly golden, again ensuring that the beans to not dry out.
Serve hot, can be made in advance and reheated when needed.
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