Boston baked beans | olivemagazine

Ingredients

• 300g dried cannellini beans
• 500g pork belly skin removed, cut into chunks
• 150g diced smoked pancetta
• 1 large onion sliced
• 3 garlic cloves crushed
• 2 tsp english mustard powder
• 2 tsp soft brown sugar
• 1 tbsp date molasses or black treacle
• 1 tbsp tomato purée
• 1 tbsp apple cider vinegar
• 400g tin of chopped tomatoes
• 2 bay leaves
• crusty bread to serve