Boston Baked Beans

Name: Boston Baked Beans
Yield: Serves 6–8
Ingredients: ½ tsp freshly ground black pepper; 2 tsp grated fresh root ginger; salt; 2 sprigs of thyme or a good pinch of dried thyme; 2 tbsp Dijon mustard; 2 bay leaves; 2 sprigs of thyme or a good pinch of dried thyme; 1 large mild onion, peeled and thinly sliced; 2 pt / 1.15 l boiling water; 2 tbsp molasses; 2–3 garlic cloves, peeled and crushed; 1 lb / 455 g dried Boston, navy or haricot beans, soaked overnight and drained; 1 lb / 455 g dried Boston, navy or haricot beans, soaked overnight and drained; 8 oz / 230 g belly pork or salt pork; 8 oz / 230 g belly pork or salt pork; 1 lb / 455 g dried Boston, navy or haricot beans, soaked overnight and drained

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is excellent if cooked the day before required, and then carefully reheated.

Ingredients

1 lb / 455 g dried Boston, navy or haricot beans, soaked overnight and drained
8

Side dish
Gluten-free

Method

Boil the beans in plenty of water for 10 minutes. Drain and rinse them. Cut the belly pork, keeping the skin on, into 1 in / 2.5 cm pieces. Put all the ingredients, except the salt, in a large flameproof c