Meaty Boston beans

Makes 4-6 portions



300g (10 oz) haricot beans

15g (1/2 oz) butter

200g (7 oz) smoked bacon lardons

375g (12 oz) lean diced pork

1 onion, chopped

1 tablespoon chopped thyme or rosemary

400g (13 oz) can chopped tomatoes

3 tablespoons black treacle

2 tablespoons tomato purée

2 tablespoons grainy mustard

1 tablespoon Worcestershire sauce

Salt and pepper

Recipe courtesy of 200 One Pot Recipes, by Joanna Farrow, Hamlyn, RRP £4.99



  • Step 1

    Put the beans in a bowl, cover with cold water and leave to soak overnight.

  • Step 2

    Drain the beans and put in a flameproof casserole. Cover with water and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes or until the beans have softened slightly. Test by removing a few on a fork and squeezing them gently – they should give a little. Drain the beans.

  • Step 3

    Wipe out the dish and melt the butter. Add the bacon and pork and fry gently for 10 minutes until beginning to brown. Add the onion and cook for a further 5 minutes.

  • Step 4

    Stir in the drained beans, thyme or rosemary and tomatoes. Add enough water to just cover the ingredients and bring to the boil. Cover with a lid and transfer to a preheated oven, 150ºC (300ºF), Gas Mark 2. Cook for about 1 hour or until the beans are very tender.

  • Step 5

    Mix together the treacle, tomato purée, mustard, Worcestershire sauce and seasoning. Stir into the beans and return to the oven for a further 30 minutes.