Boston Baked Beans

Ben O'Donoghue

Ingredients:

  • 500g of Borlotti Beans
  • ​250gm pancetta cut into cubes
  • 1 brown onion diced
  • 150gm molasses
  • 1½ tbsp. cracked black pepper
  • 1 ½ tbsp. Hot English mustard
  • 500gm tomato ketchup
  • 75 ml Worcestershire sauce
  • 100gm soft brown sugar
  • 1 whole tomato
  • 1 bay leaf

Method:

  1. Place the beans in a large pot and cover with about 4lt of cold water
  2. Put the whole tomato, bay leaf and olive oil into the pot and cover with a lid. Bring to the boil and simmer until the beans are plump and soft. If the water level gets low so the beans are uncovered add more boiling water so they are well covered
  3. While the beans cook preheat your oven 160 degrees
  4. In a separate pot or bowl combine the diced onion, pancetta, Mustard, pepper, ketchup, molasses, Worcestershire sauce and sugar
  5. Once the beans are soft and fully cooked, drain off any excess liquid. (Keep the excess liquid) so that the beans are only just covered. Stir in the sauce, onion and pancetta mixture and combine well.
  6. Transfer to an ovenproof dish or leave in the pot and cover with a tight lid or foil
  7. Place in the preheated oven and cook for two hours. Remove from the oven and if needed add a little of the reserved water bake into the beans if they are to dry
  8. Season to taste.

Similar Recipes

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!