Meaty Boston beans
![meaty-boston-beans_7376](https://images.immediate.co.uk/production/volatile/sites/28/2019/02/meaty-boston-beans_7376-c1529da.jpg?quality=90&crop=9px,614px,4063px,2706px&resize=980,654)
- A little work
- Makes 4-6 portions
Ingredients
- 300g Haricot beans
- 15g Butter
- 200g Smoked bacon lardons
- 375g Lean diced pork
- 1 Onion, chopped
- 1tbsp Fresh thyme, or rosemary
- 400g Tinned chopped tomatoes
- 3tbsp Black treacle
- 2tbsp Tomato purée
- 2tbsp Wholegrain mustard
- 1tbsp Worcestershire sauce
- Salt and pepper
Method
- STEP 1
Put the beans in a bowl, cover with cold water and leave to soak overnight.
- STEP 2
Drain the beans and put in a flameproof casserole. Cover with water and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes or until the beans have softened slightly. Test by removing a few on a fork and squeezing them gently – they should give a little. Drain the beans.
- STEP 3
Wipe out the dish and melt the butter. Add the bacon and pork and fry gently for 10 minutes until beginning to brown. Add the onion and cook for a further 5 minutes.
- STEP 4
Stir in the drained beans, thyme or rosemary and tomatoes. Add enough water to just cover the ingredients and bring to the boil. Cover with a lid and transfer to a preheated oven, 150ºC (300ºF), Gas Mark 2. Cook for about 1 hour or until the beans are very tender.
- STEP 5
Mix together the treacle, tomato purée, mustard, Worcestershire sauce and seasoning. Stir into the beans and return to the oven for a further 30 minutes.