BOSTON BAKED BEANS – Serves 4
12 oz. (350 g) haricot beans
1 large onion
1 tablespoon oil
1 teaspoon dry mustard
2 teaspoons black treacle
1/4 pint (150 ml) tomato juice (or the liquid from a can of tomatoes)
2 tablespoons tomato puree
2 teaspoons brown sugar
1/2 pint (275 ml) unsalted stock
Soak, drain and rinse the beans, then cook them in fresh water
until they are almost tender, and drain them again.
Set the oven to 275 F (140 C), mark 1. Peel and slice the onion.
Heat the oil in a flameproof casserole and fry the onion for about
5 minutes, then add the rest of the ingredients and bring the
mixture up to the boil. Cover the casserole and put it into the
oven; cook for about 4 hours, stirring occasionally.