Pork and Beans

Name: Pork and Beans
Cuisine: American
Ingredients: 450 g (1 lb) dried haricot beans, soaked overnight; 2 tablespoons black treacle (molasses); 2 tablespoons black treacle (molasses); a dash of Worcestershire sauce; 2 teaspoons mustard powder; 2 teaspoons brown sugar; salt and pepper; salt and pepper; 225 g (8 oz) belly of pork or streaky bacon, de-rinded and roughly chopped; 225 g (8 oz) belly of pork or streaky bacon, de-rinded and roughly chopped; 1 large onion, sliced

Preparation info

4-6
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

This recipe is a classic of American domestic cookery and the inspiration, I imagine, of the ubiquitous baked beans. It is easy to make.

Ingredients

450 g (1 lb) dried haricot beans, soaked overnight
2 tablespoons black treacle<

Americas
United States
Main course
Gluten-free

Method

Drain the haricot beans, reserving the soaking water. Heat the bean water and stir into it the treacle, Worcestershire sauce, mustard, sugar, salt and pepper. Mix up the beans, pork and onion in a casserole, pour over the bean water and add more hot water if necessary to come just over the top of the beans. Cover and bake in the oven at