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| Treacle
Baked Beans
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Ingredients
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500g white
haricot beans, dried
50g/2oz natural brown sugar
45g/3 tbsp treacle
1 tbsp English mustard (made from powder)
4 cloves
8-10 pickling onions (or 2-3 small onions)
fresh ground black pepper
salt to taste
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Instructions
Soak the beans overnight in plenty of fresh cold water.
Drain and rinse, then put in a heavy, ovenproof pan or
casserole, with fresh water to cover the beans by about
5cm/2in. Bring to the boil and boil hard for at least 10
minutes. Lower the heat to get a gentle simmer, cover with the
pan lid, and simmer for about one hour until the beans are
tender but not completely soft. Remove from the heat.
Stir in the brown sugar, black treacle and mustard.
Press each clove into an onion and add, with the extra onions,
to the pot. Season with pepper, but no salt at this stage. If
necessary, add a little hot water so that the beans are
covered.
Replace the lid on the casserole. Bake the beans in a
preheated slow oven at 140C/275F/Gas 1 for about 3 hours. Then
remove the lid. Return, uncovered, to the oven, for a further
hour. Season.
Serve on it's own, with crusty bread (or on toast), as a snack
or light meal.
In a sealed jar or Tupperware container, these baked beans
will keep in the fridge for two weeks.
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