Brithday breakfast on the beach

Birthday. Boston Baked Beans. Beach. Beautiful.


Serves 8

500g dried white beans or cannellini beans, rinsed
1 large onion, cut in half
2 bay leaves
125ml maple syrup
125g brown sugar
1 tbsp black treacle
½ tbsp chilli flakes
1 tsp salt
1 tbsp Worceshire sauce
1 tbsp Dijon mustard
200g bacon lardons

1/ First you prepare your beans. Put the beans, onion, bay leaves and peppercorns in a large 2 litre pot and cover with 1.5 litres of cold water. Simmer uncovered for about 1 hour or until the beans are tender. Drain the beans but keep 600ml of the cooking water.  Remove and discard the halved onion and bay leaves.
2/ In the now empty pot add the maple syrup, brown sugar, ketchup, chilli flakes, salt and worcestshire sauce and Dijon mustard and 600ml of the reserved cooking liquid. Bring to a simmer and cook, over a medium heat for a few minutes until the sauce has come together.
3/ Add the beans to the sauce along with the bacon lardons.  Leave to cook on a low heat over night or for 6-8 hours until the beans are melt in your mouth like butter and the sauce has become deliciously syrupy.  Stir as often as you feel like. 


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