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Boston baked beans
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Prep Time: 15 minutes
Cook Time: 250 minutes
Total Time: 265 minutes
Boost fiber with delicious beans and ham.
Ingredients:
550g dried great northern or cannellini beans, rinsed
36.40 gm olive oil
2 large brown onions, finely chopped
3garliccloves, crushed
20.00 ml fresh thyme leaves
800g can diced tomatoes
1 litre salt reduced chicken style liquid stock
1kg ham bone
84.38 gm maple syrup
46.80 gm dijon mustard
16.00 gm brown sugar
24.40 gm worcestershire sauce
Buttered toasted crusty bread, to serve
Instructions:
In a spacious bowl, add the beans and cover them with cold water. Allow them to soak for 8 hours or overnight. Rinse the beans under cold water and then drain.
Preheat the oven to 160C/140C fan-forced. In a large flameproof casserole dish, heat oil over medium heat. Sauté onion for 8 minutes until softened, then add garlic and thyme and cook for 2 more minutes until fragrant. Stir in tomato, stock, beans, and ham bone. Season with salt and pepper, cover, and bring to a boil. Transfer to the oven and bake for 3 hours until beans are tender, stirring occasionally. Allow to cool before serving.
Place the ham bone on a cutting board. Remove the rind, bone, and any fat, then shred the ham.
Split the mixture in half and refrigerate one portion for future recipes.
In a large heavy-based saucepan over medium heat, combine the second half of the bean mixture with syrup, mustard, sugar, and sauce. Bring to a boil, then reduce heat to low and simmer for 20 to 25 minutes, stirring occasionally, until heated through.
Top warm toasted bread with a generous dollop of creamy butter and a savory serving of seasoned beans.