Boston baked beans

Boston baked beans

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(6 ratings)

Prep: 20 mins Cook: 2 hrs - 2 hrs, 30 mins Plus soaking

Easy

Serves 6
This hearty, budget-friendly one-pot is perfect family fare

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal615
  • fat27g
  • saturates10g
  • carbs54g
  • sugars14g
  • fibre16g
  • protein43g
  • salt0.8g
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Ingredients

  • 500g pack dried haricot beans
  • 2 onions, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, roughly chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 carrots, roughly chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp Dijon mustard
  • 2 tbsp light muscovado sugar
  • ½ tbsp black treacle or molasses
    Molasses

    Molasses

    moh-lassiz

    More commonly known as treacle or black treacle or, in the US as blackstrap molasses, molasses…

  • 2 tbsp tomato purée
  • 800g piece pork belly
  • handful parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Soak the beans in a large bowl of cold water for at least 4 hrs or overnight. Heat oven to 180C/160C fan/gas 4. Drain and rinse the beans and put in a large flameproof casserole with 1.5 litres water. Boil for 10 mins, skimming off any scum that appears on the surface.

  2. Add the onion, celery, carrot, Dijon mustard, sugar, treacle or molasses and tomato purée. Stir until everything is well mixed, then bury the piece of pork in among the beans. Cover tightly and cook in the oven for 2-2½ hrs until the beans and pork are very tender. Check halfway through the cooking time and top up with hot water from the kettle if necessary.

  3. Take the pork out of the pot. Cut into large chunks and serve with the beans, sprinkled with parsley.

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Comments, questions and tips

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kirstinlemon
1st Jan, 2011
4.05
Lovely recipe and so much nicer than tinned! I didn't have any pork belly and had only half a packet of haricot beans lurking in the back of the cupboard so I halved all of the other ingredients and also put in a packet of smoked streaky bacon and it was delicious!!
ladycza
19th Dec, 2010
5.05
easy and very tasty..great for this cold weather.
watkin
21st Apr, 2010
5.05
Great food. Wife loved it

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