Hairy Bikers Boston Baked Beans Food

EASY BOSTON BAKED BEANS WITH POTATO CAKES

Steps:

• For the beans, heat the olive oil in a wide heavy-based pan over a medium-high heat. Add the pancetta and fry for 1-2 minutes, or until starting to crisp at the edges, then stir in the onion and garlic.
• Fry for 2-3 minutes, until the onion is translucent, then stir in the paprika, mustard, treacle, Worcestershire sauce, to taste, tomatoes, sugar, tomato purée and haricot beans. Bring to a boil and cook for ten minutes, or until the liquid has reduced to a thick consistency. Season with sea salt and freshly ground black pepper
• Meanwhile, for the meatballs, remove the casing from the sausages and roll the sausage meat into golf ball sized pieces. Heat the olive oil in a frying pan over a medium heat and fry for ten minutes, turning regularly, or until golden-brown and cooked through.
• For the potato cakes, boil the whole potatoes for five minutes or until just tender. Drain and, when cool enough to handle, coarsely grate into a mixing bowl. Add the spring onions, flour and half the butter. Season with salt and freshly ground black pepper and mix well. Divide into four equal balls and pat into flat rounds.
• Heat the oil and remaining butter in a large non-stick frying pan over a medium heat and gently fry the potato cakes for 2-3 minutes on each side, or until golden-brown and cooked through.
• To serve, spoon the beans over the potato cakes and meatballs and garnish with the parsley.

BEEF & BOSTON BAKED BEANS

Steps:

• Tip the beans into a large pan, then pour in enough water to cover the beans by 5cm. Add the bay and leave to soak overnight. The next day, drain the beans, return to the pan and pour in enough fresh water to cover the beans by 3cm. Bring to the boil, reduce the heat to a simmer and cook for 20 mins until the beans are tender (you may need to top up the water slightly as they cook).
• Heat the oven to 140C/120C fan/gas 2. Heat the oil in a large casserole or ovenproof saucepan, and fry the beef for 5 mins over a high heat until evenly browned (you'll need to do this in batches). Transfer to a plate using a slotted spoon. Add the lardons and onion to the pan, and cook over a medium- high heat for 5-7 mins until the onions are turning golden and the lardons are starting to crisp.
• Stir the beef back into the pan. Add the beans along with the cooking liquid, and stir in the garlic, treacle, tomato purée, mustard powder and cloves. Season, then top up with some water so the beans are covered by 2-3cm. Cover and bring to a simmer, then transfer to the oven for 2 hrs 30 mins. Remove the lid, stir and return to the oven for 1 hr 30 mins until the meat is tender and the sauce rich. Once cooled, the beans can be frozen for up to three months (see below). Serve with jacket potatoes or bread and coleslaw.

BOSTON BAKED BEANS

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.