Boston Baked Beans

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

This is a recipe from one of my Grans cookery books from her time spent running an embassy in Chile - my Grandfather was Naval Attache to Chile, Peru, Columbia and Ecuador for five years. Everything in the book is printed twice, once in Spanish and with the English next to it. The Chileans she fed it to at parties loved it and called it 'Sweet Beans'

Ingredients

Serves: 4

Metric Cups

500 millilitres haricot beans (soaked over night)
⅛ kilogram pork ribs (fatty)
63 millilitres brown sugar
1½ teaspoons salt
½ teaspoon Dijon mustard
2 tablespoons treacle
1 small onion (quartered)

17½ fluid ounces haricot beans (soaked over night)
¼ pound pork ribs (fatty)
2⅕ fluid ounces brown sugar
1½ teaspoons salt
½ teaspoon dijon mustard
2 tablespoons molasses
1 small onion (quartered)

Method

Boston Baked Beans is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cook the beans in plenty of water until just tender. (Omit if very well soaked and just bake them longer). Combine with the other ingredients in a casserole, making sure the rib/s are well submerged, and cover with liquid.

Bake slowly for 6-8 hours, adding more water as necessary. (I start on 150 C and then turn down to 100 C once its boiling, but my oven is quite a fast one). These freeze very well.