Boston Baked Beans from Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad by Karen Burns-Booth

Name: Boston Baked Beans from Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad by Karen Burns-Booth
Ingredients: 150 ml water; ¼ teaspoon ground cloves; 1 teaspoon salt; 2 teaspoons dry English mustard powder; 3 tablespoons tomato ketchup; 75 g brown sugar; 6 tablespoons molasses, or black treacle; 1 x 400 g tin chopped tomatoes; 4 thick streaky bacon rashers, finely chopped; 2 onions, peeled and very finely diced; 450 g dried haricots beans

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Beans are always welcome on my kitchen table whatever the season, but there is something very comforting about a big bowl of beans during the cooler months and

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Ingredients

150 ml water
¼ teaspoon ground cloves
1 teaspoon salt
2 teaspoons dry English mustard powder
3 tablespoons tomato ketchup
75 g brown sugar
6 tablespoons molasses, or black treacle
1 x 400 g tin chopped tomatoes
4 thick streaky bacon rashers, finely chopped
2 onions, peeled and very finely diced
450 g dried haricots beans

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