Boston Baked Beans

INGREDIENTS

  • 500g Cannelini Beans
  • 2 tbspn Mustard Powder
  • 1/4 cup Treacle
  • 1/4 cup Soft brown sugar
  • 2 Cloves of garlic
  • 1 large Onion
  • 100g Smoked pork belly
  • 2 Bay leaves
  • 2 tins Chopped tomatoes
  • 1/2 tspn Salt flakes
  • 1/2 tspn Freshly cracked black pepper
  • 1 tbspn Mint
Print Recipe

Drain and rinse beans, then place in a large saucepan, cover with water and slowly bring to the boil. Simmer gently over low heat (use a simmer mat if necessary) for 45 minutes or until just tender, then drain and leave to cool.

In a small bowl, combine mustard powder and one tablespoon of water to make a paste, then stir in the treacle and brown sugar.

Preheat fan-forced oven to 140°C (285°F).

Insert one clove into each onion half, then place in a large, ovenproof heavy-based saucepan, casserole or deep frying pan with smoked pork belly, bay leaves and a splash of Extra Virgin Olive Oil and cook over medium heat for 5 minutes.

Add tomatoes and mustard mixture and stir to combine. Add reserved beans, then cover with a tight fitting lid, or foil, and bake for 1½–2 hours or until beans are tender, stirring occasionally.

Stir in the Aged Red Wine Vinegar, cover and cook for a further 30 minutes, then season to taste with salt and pepper and stir through the mint. Taste, and if you find that the beans are too sweet, add a little more Aged Red Wine Vinegar before serving.

Maggie”s Tip: The exact cooking time of this dish will depend on the quality and age of the beans used; it can take around four hours for the beans to become tender.

Tip: Aged Red Wine Vinegar makes the best of both quality Australian wine and traditional European processing methods and features in our beautiful Shared Memories gift hamper.