Boston Beans

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Ingredients

  • 300 g dried white haricot beans – soaked overnight
  • 1 bay leaf
  • 1 carrot chopped roughly
  • 1 red onion chopped roughly
  • 2 garlic cloves chopped in half
  • 200 g smoked pork belly
  • 100 g black treacle
  • 1 tbsp Dijon mustard
  • 100 ml white wine
  • salt and pepper

Instructions

  • Drain the soaked haricot beans and place in a pan with fresh water, the onion, carrot and garlic. Bring to the boil for about 30 mintues or until the beans are soft but still with a little bite.
  • In another pan, cover the pork belly with water and bring to the boil. Once boiled, drain the water and set aside.
  • Reserve 250ml of the cooking liquid from the beans and discard the vegetables. Place the beans in an ANTA salad bowl. Preheat the oven to 160ºC/gas mark 3.
  • Stir in the treacle and mustard into the bean’s cooking water and add the white wine. Season with salt and pepper.
  • Add the pork to the beans and pour over the cooking water. Cover with an ANTA salad plate and tin foil. Bake in the oven for 2-3 hours. For the last 30 minutes, remove the plate and tin foil to let the beans become sticky.
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Course Meat / Pork / Side Dish / Vegetables