Boston Baked Beans

I have just got out the recipe for slow cooked baked beans as there are none left in the freezer and it's something that I make a big batch of  as and when needed. 

These are nothing like the tinned version, much richer and more moreish, lovely on toast or in a jacket potato or just with fresh bread.

Take 1 kilo of dried beans, soak for 1 hour in boiling water then rinse and put in your slow cooker.
Dice and saute 2 large onions - add to beans.
Add  8 chopped cloves of garlic, 1 cup of treacle, 1 cup of tomato frito (passata possibly in UK)   2 tablespoons of mustard (the sort from a squeezy bottle)  1 litre of stock (vegetable or meat - doesn't matter) and turn on to cook.  I leave it on the lowest setting possible for about 6 hours but you need to check the stock level and - obviously - have a good taste every now and then!

For an extra-rich meaty version, dice and saute 400g of panceta as well.  Over the cooking time it all but disappears but makes it more like  a one-pot meal - just mop up the juices with some bread.

I've never cooked it in the oven but would imagine done on a very low heat, would be just as good.

Enjoy!


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