Boston Beanwich Food

BOSTON BEANWICH

Boston Beanwich image

A yummy twist on a grilled cheese sandwich. This recipe comes from an old 1967 Better Homes And Gardens cookbook called Jiffy Cooking :)

Provided by Midwest Maven

Categories Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

2 slices bread
1/4 cup baked beans with molasses, drained
2 slices bacon, crumbled
1 slice American cheese
1 teaspoon mustard
1 tablespoon butter or 1 tablespoon margarine

Steps:

Butter one side of one slice of bread.
Spread the other side of the bread with the beans.
Top with a slice of American cheese.
Spread the second slice of bread with the mustard, and put it mustard side down.
Butter the top of the bread, and on a griddle or frying pan, cook the sandwich until the beans are hot, cheese is melted slightly and the sandwich is nicely browned.

Nutrition Facts : Calories 584.1, Fat 39.8, SaturatedFat 18, Cholesterol 79.2, Sodium 1264.1, Carbohydrate 40.6, Fiber 3.9, Sugar 7.5, Protein 16.8

BOSTON BAKED BEANS

Boston baked beans image

Try our American-style version of baked beans served with pork belly. This hearty, budget-friendly one-pot makes a comforting family dinner.

Provided by Mary Cadogan

Categories Dinner, Main course

Time 7h

Number Of Ingredients 10

Ingredients

500g pack dried haricot beans
2 onions , roughly chopped
2 celery sticks, roughly chopped
2 carrots , roughly chopped
2 tbsp Dijon mustard
2 tbsp light muscovado sugar
½ tbsp black treacle or molasses
2 tbsp tomato purée
800g piece pork belly
handful parsley , roughly chopped

Steps:

Soak the beans in a large bowl of cold water for at least 4 hrs or overnight. Heat oven to 180C/160C fan/gas 4. Drain and rinse the beans and put in a large flameproof casserole with 1.5 litres water. Boil for 10 mins, skimming off any scum that appears on the surface.
Add the onion, celery, carrot, Dijon mustard, sugar, treacle or molasses and tomato purée. Stir until everything is well mixed, then bury the piece of pork in among the beans. Cover tightly and cook in the oven for 2-2½ hrs until the beans and pork are very tender. Check halfway through the cooking time and top up with hot water from the kettle if necessary.
Take the pork out of the pot. Cut into large chunks and serve with the beans, sprinkled with parsley.

Nutrition Facts : Calories 615 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 16 grams fiber, Protein 43 grams protein, Sodium 0.8 milligram of sodium

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