Date: Tue, 24 Aug 93 21:00:01 +1000
ELLIOT, Rose (1979) _The Bean Book_ (Fontana/Collins). Pp. 125-126 [11th impression 1985] BOSTON BAKED BEANS - Serves 4 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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