Boston baked beans
These wonderfully rich beans are studded with chunks of meltingly tender pork belly. Serve with crusty bread and a nice bottle of red.
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Cooking tools:
- Kitchen scale
- Dutch oven
- Pot
- Fine-mesh sieve
- Mixing bowl
- Chef's knife
- Cutting board
- Can opener
- Wooden spoon
- Measuring spoon
- Oven
- Stove
- Serving bowl
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
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