Boston Baked Beans Recipe

Ingredients : Serves 4

350 g/12 oz/2 cups haricot (navy) beans, soaked overnight
450 g/1 lb belly pork, rinded and cubed

2 onions, sliced
10 ml/2 tsp salt
10 ml/2 tsp mustard powder
Freshly ground black pepper
30 ml/2 tbsp black treacle (molasses)

30 ml/2 tbsp white wine vinegar
6 cloves
15 ml/1 tbsp tomato puree (paste)

15 ml/1 tbsp chopped parsley

Method :

Drain the beans well, then mix with all the other ingredients except the parsley in a casserole dish (Dutch oven). Add just enough water to barely cover the ingredients, cover tightly and bake in a preheated oven at 150°C/300°F/gas mark 2 for 6 hours. Stir well, add a little boiling water if the casserole is too dry, cover again and bake for a further 1 hour. Discard the cloves and serve sprinkled with the parsley.