Recipe Details
Title Boston baked beans
Author Hugh Fearnley-Whittingstall
Portions 6
Created 16th February 2015 09:36 am
Weight (Per Portion)

One portion of this dish weighs approximately 207.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Haricot beans, dried, raw500 Gram
Pork, belly, raw400 Gram
Sugar, soft brown50 Gram
Treacle, black45 Gram
Onions, raw2 Small
Pepper, black1 Pinch
Salt, table1 Pinch
Mustard, smooth1 Tablespoon
Cloves, dried10 Gram
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 654
Protein 49.77%
Other Carbohydrate 24.14%
Sugar 19.79%
Fat Saturated 66.19%
Fat Unsaturated 42.38%
Fiber 59.18%
Sodium 6.25%
Salt 6.75%
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Recipe Method
1. Preheat the oven to 140C/275F/Gas Mark 1. 2. Soak the beans overnight in plenty of fresh cold water. 3. Drain and rinse, then put in a heavy, ovenproof pan or casserole, with fresh water to cover the beans by about 5cm/2in. Bring to the boil and boil hard for at least 10 minutes. 4. Lower the heat to get a gentle simmer, cover with the pan lid, and simmer for about one hour until the beans are tender but not completely soft. Remove from the heat. 5. Cut the pork belly in large 5cm/2in cubes, leaving the rind on and add to the beans. Stir in the brown sugar, black treacle and mustard. 6. Press the cloves into an onion and add, with the extra onions, to the pot. Season it with pepper, but no salt at this stage. If necessary, add a little hot water so that the beans are covered. 7. Replace the lid on the casserole. Bake the beans into the oven to bake for about three hours. Then remove the lid and dragging some of the pork chunks to the top. 8. Return, uncovered, to the oven, for a further hour. Season, taste, with salt and freshly ground black pepper. 9. Serve on it's own, with crusty bread (or on toast), as a snack or light meal. 10. The baked beans will keep in the fridge, in a sealed jar or tupperware container, for two weeks. You can also freeze any leftovers.
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