Baked beans with parsley, garlic and lemon

Name: Baked beans with parsley, garlic and lemon
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 350 g haricot beans, soaked overnight; 1 tbsp finely grated unwaxed lemon zest; 1 heaped tbsp finely chopped parsley; 2 garlic cloves, crushed to a paste with salt; 2 garlic cloves, crushed to a paste with salt; Salt; 2–3 cloves; 1 tbsp maple syrup or molasses or brown sugar; 1 tsp cracked peppercorns; 1 bay leaf; 1 tsp strong English mustard; 2 garlic cloves, crushed to a paste with salt; 1 tbsp maple syrup or molasses or brown sugar; 1 tbsp maple syrup or molasses or brown sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

In Wales, as everywhere else in Britain, baked beans are the winter warmer of first resort. The Boston version is flavoured with maple syrup and mustard – no tomato. You can include a ham hock if you wish, but this vegetarian version is cheap and cheerful at the end of winter when there’s not much left in the larder.

Ingredients

350 g haricot beans, soaked overnight
1 tsp cracked peppercorns
1

Europe
United Kingdom
Main course
Gluten-free
Winter
Wales
Vegan

Method

Drain the beans, put them in a roomy saucepan with 1 litre cold water, the peppercorns, bay leaf and cloves and bring to the boil. Cover loosely and simmer rapidly for about 1 hour, until the beans have softened. Check and add more boiling water if the pot looks like drying out.

Remove the bay leaf and cloves (if you can find them – if not, no matter) and transfer the beans to an ovenpr