Boston Baked Beans

From: (Ian Staples)

Date: Tue, 24 Aug 93 21:00:01 +1000

ELLIOT, Rose (1979) _The Bean Book_  (Fontana/Collins).  Pp. 125-126
[11th impression 1985]


12 oz. (350 g) haricot beans
1 large onion
1 tablespoon oil
1 teaspoon dry mustard
2 teaspoons black treacle [I've heard that some yanks use molasses]
1/4 pint (150 ml) tomato juice (or the liquid from a can of tomatoes)
2 tablespoons tomato puree
2 teaspoons brown sugar (presumably the *really* brown, not raw?)
1/2 pint (275 ml) [not my conversions :)] unsalted stock

Soak, drain and rinse the beans, then cook them in fresh water until they
are almost tender, and drain them again.

Set the oven to 275 F (140 C), mark 1.  Peel and slice the onion.  Heat the
oil in a flameproof casserole and fry the onion for about 5 minutes,
then add the rest of the ingredients and bring the mixture up to the boil.
Cover the casserole and put it into the oven; cook for about 4 hours,
stirring occasionally.  "These beans are lovely served with hunks of hot
whitewheat bread, or garlic bread."

(This recipe immediately precedes the one for "Continental Lentil
Toad-in-the-Hole, but I don't know if that is significant ;-)

Cheers,  Ian S.


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