Boston Baked Beans
- 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