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Boston Baked Beans
Boston Baked Beans

Before you jump to Boston Baked Beans recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.

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A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can certainly save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. You can certainly reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen alone offers you many small ways by which energy and money can be saved. Green living is definitely something we can all perform, without difficulty. Mostly, all it takes is a little common sense.

We hope you got benefit from reading it, now let’s go back to boston baked beans recipe. To cook boston baked beans you need 10 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Boston Baked Beans:
  1. You need 500 g (1 lb 2 oz) white haricot beans, dried
  2. Use 400 g (14 oz) piece pork belly
  3. Prepare 25 g (1 oz) oft brown sugar
  4. Provide 45 g (3 Tbsp) black treacle or molasses
  5. Provide 1 tsp tomato puree
  6. Prepare 1 tbsp English mustard or 2 tsp mustard powder
  7. Provide 4 cloves
  8. Provide 8-10 small shallots, peeled but left whole or 2-3 small onions, chopped
  9. Prepare fresh ground black pepper
  10. You need salt
Steps to make Boston Baked Beans:
  1. Pour the beans into a large bowl and cover with plenty of cold water. Cover and leave to soak overnight.
  2. Drain and rinse the beans, then put in a pan, with fresh water to cover by about 5cm/2in. Bring to the boil and boil hard for at least 10 minutes. Transfer the beans and water to a slow cooker.
  3. Cut the pork belly into large pieces and add to the beans, together with all the other ingredients, except the salt. It's important not to add salt until the beans are cooked, it makes the skin tough. Add plenty of black pepper though.
  4. Cook for 8 hours in the the slow cooker, or for four hours in the oven on 140C/Gas 1, until tender. Half way through cooking time, when the beans are tender but the liquid is still being absorbed, add plenty of salt, taste to check there's enough.
  5. The beans are cooked when they are completely soft and the liquid has turned into a lovely thick goo. Serve the beans hot, with sausages or baked potatoes or burgers, they would also go beautifully with baked ham. We had them on toast, topped with cheese. They freeze well, and there's lots, so divide into portions and freeze separately for quick and easy lunches.

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