Boston baked beans recipe
Ingredients
500g (1lb) white haricot beans
200g (7oz) smoked back bacon
1 large onion, peeled and finely chopped
5tbsp tomato purée
50g (2oz) soft brown sugar
2tbsp black treacle
2tsp English mustard powder
1tbsp Worcestershire sauce
2 garlic cloves, chopped
freshly ground black pepper
Soak the beans overnight in plenty of fresh cold water. Drain and rinse, then put in a heavy, ovenproof pan or casserole, with fresh water to cover the beans by about 5cm (2in). Bring to the boil and boil briskly for 10 minutes. Remove scum. Lower the heat and simmer gently, covered with a lid, for about 45 minutes until the beans are tender but not completely soft. Snip the bacon into pieces and dry fry with the onion until onion is tender. Add to the beans with the tomato purée, brown sugar, black treacle, mustard, Worcestershire sauce and garlic. Season with black pepper. Bring back to the boil and simmer for a further 30 minutes until the beans are meltingly tender.
