Boston Baked Beans
I love Boston baked beans, and this is the best recipe I have made to date. Even my dad said he enjoyed it, which is really quite rare!
This version is baked in the slow cooker and the meat will be very well done, falling apart at the touch. If you prefer your meat firmer, just add it half way through the cooking time.
13 syns for the whole casserole on Extra Easy
250g dried haricot beans
½ tsp ground cloves
1 bay leaf
6 tbsp tomato purée
1 tbsp Dijon mustard
2 tbsp molasses sugar
2 tbsp dark muscovado sugar
small gammon joint
salt and pepper
Soak the beans for at least eight hours, preferably overnight. Drain, rinse and place half the beans in the bottom of the slow cooker dish. Cut each onion in eight segments and place on top of the beans. Remove all fat from the gammon and cut in one inch cubes; place in the pot with the beans and onions. Top with the remaining beans.
I a separate bowl, mix together the sugars, bay leaf, mustard, tomato purée and stock. Mix well and season with salt and pepper. Pour over the beans and meat, adding more water if necessary to almost cover the beans. Turn on the slow cooker to high and cook for 5-6 hours. Serve with potatoes and vegetables of your choice.