Following from the last post here is the delicious recipe for Boston Baked Beans. As anyone who lives in Europe knows, that 57 variety brand is hellishly expensive to buy as an imported item, and if you make your own you can control your salt intake, and adapt the recipe to suit.
These really are moreish, not so much as a side dish, but on a chilly evening with friends and a soda bread to dip, they make a wonderful Tapa with an American twist!
BOSTON BAKED BEANS
350G OF BEANS OF YOUR CHOICE, HARICOT CANNELLINI WHATEVER
1 ONION
1 TABLESPOON OIL
1 TEASPOON DRY MUSTARD POWDER
2 TEASPOONS BLACK TREACLE
150ML TOMATO JUICE (SAVE THE LIQUID WHEN YOU OPEN A TIN!)
2 TABLESPOONS TOMATO PURÉE
2 TEASPOONS BROWN SUGAR
HALF A PINT OF STOCK
COOK THE PULSES IN THE USUAL WAY.
SET YOUR OVEN TO 140 DEGREES, GAS MARK 1.
SLICE THE ONION THINLY AND FRY IT FOR 5 MINS THEN SLAP ALL THE OTHER INGREDIENTS IN, BOIL IT ALL UP, THROW INTO A CASSEROLE AND COVER. SLOW COOK IT ALL IN THE OVEN FOR 4 HOURS STIRRING IT NOW AND AGAIN.
Don't be like me, every time I stir I pick a bit, usually there's nothing left! It's sweet, sticky and fabulous! Apologies if you find my recipes a bit slap bang wallop, that's how I cook - they usually turn out just fine.
Another easy recipe from me here in Andalucia, if you try it and like it then please let me know!
These really are moreish, not so much as a side dish, but on a chilly evening with friends and a soda bread to dip, they make a wonderful Tapa with an American twist!
BOSTON BAKED BEANS
350G OF BEANS OF YOUR CHOICE, HARICOT CANNELLINI WHATEVER
1 ONION
1 TABLESPOON OIL
1 TEASPOON DRY MUSTARD POWDER
2 TEASPOONS BLACK TREACLE
150ML TOMATO JUICE (SAVE THE LIQUID WHEN YOU OPEN A TIN!)
2 TABLESPOONS TOMATO PURÉE
2 TEASPOONS BROWN SUGAR
HALF A PINT OF STOCK
COOK THE PULSES IN THE USUAL WAY.
SET YOUR OVEN TO 140 DEGREES, GAS MARK 1.
SLICE THE ONION THINLY AND FRY IT FOR 5 MINS THEN SLAP ALL THE OTHER INGREDIENTS IN, BOIL IT ALL UP, THROW INTO A CASSEROLE AND COVER. SLOW COOK IT ALL IN THE OVEN FOR 4 HOURS STIRRING IT NOW AND AGAIN.
Don't be like me, every time I stir I pick a bit, usually there's nothing left! It's sweet, sticky and fabulous! Apologies if you find my recipes a bit slap bang wallop, that's how I cook - they usually turn out just fine.
Another easy recipe from me here in Andalucia, if you try it and like it then please let me know!
so similar to our version! i use a kg of beans, made mustard, frito, more onions though and lots of garlic too. i reckon we get the equivalent of 8 tins for less than €2 - we cook it for about 6 hrs in a large slow cooker....and yes, tasting regularly!
ReplyDeletealso, forgot to say that if you add diced, browned panceta as well, it makes it a much richer dish.
ReplyDeleteNow that I just have to try. Thanks.
ReplyDelete