Boston baked beans #5

4 Servings

Ingredients

Quantity Ingredient
12 ounces Haricot beans
1 large Onion
1 tablespoon Oil
1 teaspoon Dry mustard
2 teaspoons Black treacle [I've heard that some yanks use molasses]
¼ pint Tomato juice (or the liquid from a can of tomatoes)
2 tablespoons Tomato puree
2 teaspoons Brown sugar (presumably the *really* brown; not raw?)
½ pint Unsalted stock

Directions

No one has posted or forwarded a recipe in response to my request, so I had to find one myself (in a pommie paperback!): ELLIOT, Rose (1979) _The Bean Book_ (Fontana/Collins). Pp. 125-126 [11th impression 1985] Soak, drain and rinse the beans, then cook them in fresh water until they are almost tender, and drain them again.

Set the oven to 275 F (140 C), mark 1. Peel and slice the onion. Heat the oil in a flameproof casserole and fry the onion for about 5 minutes, then add the rest of the ingredients and bring the mixture up to the boil.

Cover the casserole and put it into the oven; cook for about 4 hours, stirring occasionally. "These beans are lovely served with hunks of hot whitewheat bread, or garlic bread." (This recipe immediately precedes the one for "Continental Lentil Toad-in-the-Hole, but I don't know if that is significant ;-) Cheers, Ian S. -- Ian Staples E-mail

: ianst@... c/- P.O. Box 1054 MAREEBA Phone : +61 (0)70 921 555 Home 924 847 Queensland Australia 4880 Fax : +61 (0)70 923 593 " " " IANST@...

(IAN STAPLES)

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