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Date Posted: 05:31:19 10/24/02 Thu
Author: S
Subject: Boston baked beans

This great American dish was originally made with maple sugar or
maple syrup.This version benefits from the rich,dark sweetness of
molasses sugar instead.If you prefer not to pre-soak the beans then
the initial cooking time will be longer.

500g white kidney beans
300g piece of cured or smoked pork,eg bacon,pancetta,speck
400g canned tomatoes,chopped
1 tbsp tomato purée
3 tbsp unrefined soft brown sugar,eg molasses or dark muscovado
2 tbsp Worcestershire sauce
1 tsp mustard powder
1 bay leaf
1 tsp sea salt
1/2 tsp freshly ground black pepper

Soak the beans for six to eight hours in cold water.Drain and place
in a large pot.Cover with cold unsalted water and bring to the boil.
Simmer for one hour.Remove and reserve any rind from the bacon and
cut the bacon into cubes.Add the cubed bacon (and the rind, for
extra flavour) to the beans and simmer until the beans are tender but
not breaking up - this could be anywhere from 15 to 45 minutes,
depending on the beans.

Drain,reserving the cooking water.Heat the oven to 160C/Gas mark 3.
In an ovenproof casserole dish(the heavy,enamelled cast-iron Le
Creuset is ideal)combine the drained beans and bacon with the
remaining ingredients and mix well.Add 500ml of the reserved cooking
water,stirring.

Cover and bake in the oven for two hours,then give it a big stir.
You can add more of the cooking water if it seems dry,or remove the
lid and bake for a further 20 minutes if it is too soupy.

Serve the beans with,or on,thick slices of grilled sourdough bread
and a green salad.Feeds 6.Takes 3 hours plus soaking.

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