Surprisingly quick and easy, but don't underestimate it.
Heat oil in a large non stick saucepan over medium heat. Cook onion and speck, stirring, for 10 minutes or until browned lightly.
Add the syrup, sugar, mustard, sauces, tomatoes, paste, beans & one cup of stock; reserving the balance.
Bring to the boil and then reduce the heat and simmer for 25 minutes until sauce thickens. Use the reserved stock to regulate the thickness of the sauce toward the end of cooking if needed.
Just before serving, stir in the parsley.
Spoon over hot toasted bread roll halves that have been spread with butter, and serve straight away.
Serves four - six people with bread.
Boston Baked Beans
1 tbs olive oil
1½ medium brown onions chopped finely
350g piece of speck - rind removed
¼ cup golden syrup
¼ cup firmly packed brown sugar
2 tbs dijon mustard
1 tbs worcestershire sauce
1 tbs hot chilli sauce
410g can diced tomatoes
1 tub (140g) salt reduced tomato paste
400g can cannellini beans
400g can butter beans
400g can borlotti beans
1½ cups salt reduced chicken stock
½ cup chopped flat leaf parsley
“TRADITIONAL BAKED BEANS WITH A LITTLE CHILLI KICK AS WELL”
DON'T BE PUT OFF BY THE NUMBER OF INGREDIENTS IN THIS ONE - IT IS DEAD SIMPLE.
I WOULDN'T STRAY TOO FAR FROM THE INGREDIENTS AND QUANTITIES ABOVE, AS ALL OF THE ELEMENTS HAVE STRONG FLAVOUR AND NEED TO WORK TOGETHER TO BALANCE EACH OTHER OUT.
YOU CAN FRY AN EGG SUNNY SIDE UP AND PUT ON THE TOP OF EACH INDIVIDUAL SERVE IF YOU WISH. YOU WON'T WANT TO BUY TINNED AGAIN!