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Boston Baked Beans     HT  ACC  Nth American  285mins plus soaking


Serves 6-8     Hot  Pork  Pulses  Vegetables  Accompaniment  Eggless  North America


400g/14oz Dried Beans (navy, etc), pre-soaked overnight
60ml/2fl.oz. Cooking Oil
1 tbsp Salt
225g/8oz Salt Pork or Bacon, diced
4 tbsp Brown Sugar
3 tbsp Black Treacle or Dark Molasses
1 teasp Mustard
1 Large Onion, chopped
4 tbsp Tomato Ketchup


1. Preheat the oven to 150C, 300F, Gas Mark 2.  Place the beans in a large saucepan, cover with plenty of cold water, bring to the boil then reduce the heat and simmer for 10 minutes.


2. Meanwhile, heat a large frying pan until very hot. Add the pork and sear or brown on all sides.

 3.  Drain the beans, reserving the water, then place them in a  large ovenproof casserole together with the pork and remaining ingredients. Add enough of the reserved water to come to about 5cm/2- inches of above the beans. Stir well.


4. Cover and bake for 3 hours. 


5. Remove from the oven, mix again, add more water then re-cover, return to the oven and continue bake for a further 1˝ hours or until beans are tender. Uncover for the last 30 minutes of cooking. 




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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