Name: Boston baked beans
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 400 gram pork belly, cut into small cubes; 8 baby onions, peeled, halved; 4 clove garlic, crushed; 1/3 cup treacle; 2 tablespoon brown sugar; 1 tablespoon english mustard; 2 400g cans cannellini beans, drained, rinsed; crusty toast and chopped parsley, to serve

Boston baked beans

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Serves 4

Prep

20M

Cook

1H 10M

Total

1H 30M

Ingredients

1 tablespoon olive oil

400 gram pork belly, cut into small cubes

8 baby onions, peeled, halved

4 clove garlic, crushed

1/3 cup treacle

2 tablespoon brown sugar

1 tablespoon english mustard

2 400g cans cannellini beans, drained, rinsed

crusty toast and chopped parsley, to serve

Method

1.Heat half oil in large saucepan on high. Brown pork in batches, 2-3 minutes each. Transfer to a plate.

2.Heat remaining oil in same pan on medium. Sauté onion and garlic, 3-4 minutes, until tender.

3.Return pork to pan adding treacle, brown sugar and mustard. Bring to the boil. Reduce heat and simmer, covered, 40 minutes.

4.Stir in beans. Bring back to the boil. Reduce heat and simmer, uncovered, 15-20 minutes, until pork is tender.

5.Serve baked beans on crusty toast. Sprinkle with parsley, if you like.

If you don’t have treacle, you could use golden syrup or maple syrup instead.
Note

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Ingredients

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