Baked beans were a stable of north American cooking back in the time of the colonies and the frontier. Traditionally the beans would be cooked in a stoneware pot in the bakers oven at the end of the day when the bread was all baked then left there to cook over night. I find it perfect if you want something to throw together and leave abandoned in the oven whilst doing the dreaded housework or for a BBQ when your busy outside at the grill.
This is comfort food. Dark, sweet and filling, however, the thickness of the sauce can be difficult. Most importantly use the liquid from the tin of beans. The starches from the liquid bring together the sauce. Alternatively if using dry beans, once they have been boiled and are ready, mash 7 beans to a paste. Add this to the mixture.
Serves: 4
Time: minimum of one and a half hours
Two 400g/14 oz cans of Cannelloni Beans
500g/18 oz of Pork Leg or Pork Shoulder
1 Onion
15g/0.5 oz of Brown Sugar
45g/1.5 oz of Black Treacle
7 Whole Cloves
Salt & Pepper
1. Prepare the pork by removing any skin and dicing into bite sized pieces.
2. Dice your onion and add to a lidded pot that can be put in the oven. Add the pork, beans and liquid from the tins. Add the cloves, sugar and treacle. Add extra water to cover the mixture
3. Mix well
If you are planning to cook this for an hour and a half heat all the ingredients in a pan first till simmering.
4. Cover and place in the oven. Cook for a minimum of an hour and a half at 210 degrees Celsius (410 degrees Fahrenheit). If planning on cooking it for longer then you can cook at 180 degrees Celsius (360 degrees Fahrenheit) for 3 hours and then reduce the temperature to keep warm.
5. For the last 15 minutes of cooking time remove the lid. Salt and pepper to taste. Then serve.
Recipes from my kitchen, Edinburgh, Scotland 