BOSTON BAKED BEANS

Ingredients

• 500g/1lb 2oz white-colored haricot beans, dried
• 400g/14oz piece pork belly
• 50g/2oz soft brown sugar
• 45g/3 tablespoons of black treacle
• 1 tablespoons of British mustard (produced from powder)
• 4 cloves
• 8-10 pickling onions (or 2-3 small onions)
• fresh ground pepper
• salt

Method

Soak the beans overnight in lots of fresh cold water.
Preheat the oven to 140C/275F/Gas 1.
Drain and rinse, then include a heavy, ovenproof pan or casserole, with freshwater to pay for the beans by about 5cm/2in. Provide the boil and boil hard not less than ten minutes. Lower heat to obtain a gentle simmer, cover using the pan lid, and simmer for around 1 hour before the beans are tender although not completely soft. Remove in the heat.
Cut the pork belly in large 5cm/2in cubes, departing the rind on and increase the beans. Stir within the brown sugar, black treacle and mustard

Press the cloves into an onion and add, using the extra onions, towards the pot. Season with pepper, but no salt at this time. If required, give a little warm water so the beans are covered.
Switch the lid around the casserole. Bake the beans in to the oven to bake for around three hrs. Then take away the lid and dragging a few of the pork chunks to the peak. Return, uncovered, towards the oven, for any further hour. Season, to taste, with salt and freshly ground pepper.
Serve by itself, with crusty bread (or on toast), like a snack or light meal.
The baked beans could keep within the fridge, inside a sealed jar or tupperware container, for 2 days. You may also freeze any leftovers.
To prepare this recipe inside a slow oven, boil the drenched beans for ten minutes, adding these to the slow oven using the remaining ingredients and prepare on high for six-8 hrs.