Boston beans
I do not know how authentic this recipe is but I was told
that it comes from New England . I do know it
has a really sweet and spicy, almost sweet and sour note to the beans and is
very tasty. Now if you wish you can make this by just making up the sauce and
then adding a tine of beans you can but it does lack that certain something of
the fully completed dish.
To make it properly you will need.
400g/14½oz dried haricot beans
3 onions, quartered
6 cloves
75g/2¾oz muscavado sugar
50g/2oz maple syrup
50g/2oz tomato puree
1 tbsp Dijon
mustard
2 clove garlic
25ml/1fl oz sherry vinegar
Pinch of cayenne pepper
800g/1lb 12oz thick cut smoked streaky bacon dry cured
Salt and freshly ground black pepper to taste
1 tbsp chopped fresh parsley
You have to pan this dish in advance and get you beans
soaking. So place the beans in a large bowl, cover with water, and soak
overnight.
Now to be traditionally you should I think cook this in an
oven and you can but I cook my beans on the stovetop. So start by rising of the
beans and then adding them to a large pan and covering them once more with
water. Bring to the boil and simmer until the beans are tender, all depending
this takes about 30 to 40 minutes. If you have to add a litt more water then do
so.
Now in a frying pan start to cook the bacon so that it goes
nice and crispy. Then once this is done add your onions sliced, garlic crushed
and a pinch of cayenne pepper to the bacon and cook until the onions are soft.
Then add the tomato puree, mustard, sugar, maple syrup and
vinegar to the bacon and some of the water from the beans. Then making sure
that you have every thing toughly deglazed in the frying pan and add that to
the beans.
Stir this gently so every thing combines and let it simmer
for another 10 minutes season with salt and pepper and throw in the chopped
parsley and it is finished.
You can get little tin of beans and sausages , but if you
try this you will wonder why you would bother.
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