Boston Baked Beans

Serves 6

  • 2 teaspoons olive oil
    2 brown onions, finely chopped
    350g speck (smoked pork belly), skin and any bone removed, chopped
    4 cloves garlic, crushed
    3 teaspoons ground allspice
    1/2 teaspoon ground cloves
    3x400g cans cannellini beans, rinsed
    800g canchopped tomatoes
    2 tablespoons tomato paste
    1/2 teaspoon dried chilli flakes
    1/34 cup red wine vinegar
    1 tablespoon Dijon mustard
    1/3 cup Bundaberg Sugar Golden Syrup
    1/3 cup Bundaberg Sugar Rich Brown Sugar
    1 tablespoon plain flour
    to serve
    chopped parsley
    toasted sourdough bread
    baby spinach
1. Preheat oven to 180oC.
2. Heat oil in flameproof casserole dish over a medium heat. Cook onions, stirring occasionally, for 5 minutes.
3. Add speck and garlic and cook for 3 minutes longer. Add allspice and cloves and stir for 1 minute. Add beans, tomatoes, tomato paste, chilli, vinegar, mustard, golden syrup and brown sugar. Stir and bring to the boil. Cover and bake 1 hour.
4. Remove from oven and place over a medium heat. In a small bowl, combine flour with 2 tablespoons water, stirring until smooth. Add to bean mixture and stir for 1 minute or until thickened.
5. Sprinkle with parsley and serve with serve with baby spinach and toasted sour dough bread.
Tip: Boston Baked Beans are also a delicious accompaniment to grilled sausages.