Boston Baked Beans
Boston Baked Beans

Ingredients

Method

  • 500g dried white haricot beans, soaked overnight in cold water
  • 400g piece of pork belly, cut into 5cm cubes
  • 50g brown sugar
  • 45g black treacle
  • 1 tbsp English mustard
  • 4 cloves
  • 1 onion, peeled
  • Salt and pepper
  • Toasted sourdough, to serve
  • Preheat the oven to 140C. Drain and rinse the beans and pour into a casserole, with enough cold water to cover the beans by 5cm. Bring to the boil and bubble away for 10 mins. Cover with the lid and simmer for 1 hour, then remove from the heat. Stir in the sugar, treacle and mustard, and chuck in the pork cubes, too.
  • Press the cloves into the onion and add to the casserole. Season with pepper, and add a little more hot water if the beans are no longer covered. Replace the lid on the casserole and pop the whole thing in the oven to bake for 3 hours. Remove from the oven, stir once, then cook for 1 more hour. Season well, and serve with toasted sourdough.
4 hrs
4 serving
This recipe pairs perfectly with the Murviedro 'Colección' Tempranillo 2019 from Utiel Requena, Spain.

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