Boston Baked Beans

boston_baked_beans   We ate out at a 'posh' coffee place last week and I chose to have Dirty Beans with a fried egg on sourdough bread from the Brunch menu.  The meal itself was disappointing as the beans were half cold and the egg hard but it did inspire me to make my own.  These beans are a million miles away from your normal baked beans.  They're thick, spicy and syrupy and are great with homemade bread.  I'll be making more very soon.
Boston Baked Beans
  1. 250 grams dried haricot beans or a bean mix
  2. Thick cut bacon or bacon chunks
  3. Tablesp. sunflower oil
  4. 1 large onion chopped
  5. 1 tablesp. black treacle
  6. 35 grams soft brown sugar
  7. 3 tablesps. tomato puree
  8. 1 tablesp. Worcestershire sauce
  9. 1 teasp. mustard (I used Dijon but Colemans would be good)
  10. 1 teasp. smoked paprika
  11. 2 cloves garlic
  1. Soak the beans overnight.
  2. Fry the chopped onion in the oil (in a large saucepan) until soft and lightly browned.
  3. Add the drained beans and cook according to the packet instructions. The haricots took an hour.
  4. Drain the beans and save the cooking liquid.
  5. Heat the oven to 150 degrees.
  6. Put the drained beans into a large casserole dish with all the other ingredients and stir well. Add the lumps of bacon and enough of the drained liquid to cover the beans.
  7. Cover and cook for around 3 hours then remove the lid and cook for a further 20 - 30 minutes to thicken the sauce.
  1. ** Good served with homemade bread. We had Cinco de Mayo which is a corn, chili and jalepeno bread.
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