Boston baked beans

Boston baked beans

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
400g small white haricot beans, soaked in water overnight
125g pickled pork or speck, cut into 2.5 cm strips
2 teaspoons dry mustard
115g brown sugar
80ml dark treacle
1 teaspoon salt

Method

  1. Drain beans, reserving soaking liquid. Place one-third of salt pork or speck in bottom of an ovenproof casserole and add drained beans. Blend together mustard, brown sugar and treacle with reserved soaking liquid and pour over beans.
  2. Cut several gashes in remaining salt pork or speck and place on top of beans. Cover and bake in a preheated very slow oven for about 6 hours, adding extra water as needed. Uncover for final hour of cooking so pork will brown and crisp. Season with salt and pepper.

Note

  • If you have a slow cooker, this dish is an excellent one to try.
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