Boston Baked Beans
A community recipe by CommunityNot tested or verified by Nigella.com
Introduction
This is a recipe from one of my Grans cookery books from her time spent running an embassy in Chile - my Grandfather was Naval Attache to Chile, Peru, Columbia and Ecuador for five years. Everything in the book is printed twice, once in Spanish and with the English next to it. The Chileans she fed it to at parties loved it and called it 'Sweet Beans'
This is a recipe from one of my Grans cookery books from her time spent running an embassy in Chile - my Grandfather was Naval Attache to Chile, Peru, Columbia and Ecuador for five years. Everything in the book is printed twice, once in Spanish and with the English next to it. The Chileans she fed it to at parties loved it and called it 'Sweet Beans'
Ingredients
Serves: 4
- 500 millilitres haricot beans (soaked over night)
- ⅛ kilogram pork ribs (fatty)
- 63 millilitres brown sugar
- 1½ teaspoons salt
- ½ teaspoon Dijon mustard
- 2 tablespoons treacle
- 1 small onion (quartered)
- 17½ fluid ounces haricot beans (soaked over night)
- ¼ pound pork ribs (fatty)
- 2⅕ fluid ounces brown sugar
- 1½ teaspoons salt
- ½ teaspoon dijon mustard
- 2 tablespoons molasses
- 1 small onion (quartered)
Method
Boston Baked Beans is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.