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Boston baked beans
ingredients
500g dried navy beans (or haricot beans)
3 tablespoons olive oil
3 medium brown onions, sliced
3 garlic cloves, finely chopped
800g tinned tomatoes, chopped
2 tablespoons tomato paste
750ml (3 cups) water
1 tablespoon brown sugar
60ml (¼ cup) molasses
2 tablespoons worcestershire sauce
2 tablespoons dijon mustard
salt, to taste
freshly ground pepper
1 loaf sour dough
2 tablespoons chopped parsley
method
Soak the beans overnight in a bowl of cold water. Heat the olive oil in a large saucepan and add the onions and garlic. Cook over a medium heat until the onions are golden. Add the tomato paste and cook for a minute then add the chopped tomatoes with their juices, the drained beans, water, brown sugar, molasses, worcestershire sauce, dijon mustard, salt and pepper. Simmer covered for 3 hours stirring occasionally.
To serve, toast slices of sourdough bread and top with beans. Garnish with chopped parsley.
Serves 6
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