Breakfast Special - Boston Baked Beans
A wholesome and delicious classic dish to start the day off. Wake up to the fresh aroma of slow cooked Boston baked beans served on toast, with a farm fresh poached egg and freshly brewed coffee or tea.
Adapted from Maggie Beer's recipe
500g dried cannelini beans, soaked overnight
2 T mustard powder
1/4 c treacle
1/4 c brown sugar
2 T balsamic vinegar
400 g tin diced tomatoes in juice
freshly ground black pepper
2 cloves
1 onion, peeled
100 g lean bacon, slivered
5 cm chorizo, halved
2 fresh bay leaves
500 mL boiling water or stock, approx, to cover beans
salt, to taste (approx 1/2 t depending on bacon & chorizo)
1. Drain and rinse the soaked beans.
2. In a large saucepan, cover the beans with water and bring to boil.
3. Gently simmer for 45 minutes, skimming off the foam.
4. Drain and cool the beans. Reserve the cooking water for later.
5. In a crockpot, combine mustard, treacle, sugar, vinegar, and tomatoes. Season with pepper.
6. Stir in the beans.
7. Stud the cloves in the onion. Push the onion into the centre of the bean mixture.
8. Add the bacon, chorizo and bay leaves. Cover with beans.
9. Pour over boiling water, stock or reserved cooking water.
10. Cook on Low overnight, or 8 hours until soft.
11. Season with salt. Serve hot.
The original recipe requires baking for 4 hours at 140 degrees celsius in a covered casserole.
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