Stranger Foods

Boston beans

Serves 4-6 | Prep 5 mins | Cook 40 mins

You may notice I’ve removed the word ‘baked’ from this recipe title. These beans are cooked on the hob, with no overnight soaking nor long, slow cooking in the oven, so they’re perfect when you’re short on time.

Source: Foolproof Veggie One-Pot: 60 Vibrant and Easy-Going Vegetarian Dishes

Ingredients

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Imperial

x0.5

50 g unsalted butter (or vegan alternative)
2 onions, halved lengthways and each half cut into 4 wedges
5 cloves
50 g dark muscovado sugar
50 g black treacle
50 g tomato ketchup
1 tbsp English mustard
3 tbsp red wine vinegar
3x 400 g can haricot beans, including the water
400 ml vegetable stock
sea salt and freshly ground black pepper

Instructions

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Melt the butter in your deep pot over a low-medium heat. Add the onions, cloves and a pinch of salt. Cook gently for until the onion is soft and browning a little at the edges.
Add all the other ingredients and season with 1 tsp salt and ¼ tsp black pepper. Bring to a simmer. Cook over a medium heat for , stirring regularly, until the mixture is reduced and thickened to your liking, and the onions have started to break down.
Serve with a jacket potato, on toast or as a side.

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