Retro Recipe Revival: Boston Baked Beans
It’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the late-90s. This week’s Retro Recipe Revival brings an interesting, state-side twist to a British classic – it’s Boston Baked Beans.
Total time to table: 2 hours 30 minutes
Total Cost Per Serving: £0.71p
Contains Nuts? No
Suitable for Vegetarians? No
- 800g piece pork belly
- 500g packet of dried haricot beans
- x2 red onions (roughly chopped)
- x2 celery sticks (roughly chopped)
- x2 carrots (roughly chopped)
- x2 tbsp Dijon mustard
- x2 tbsp muscovado sugar
- ½ tbsp black treacle
- 2 tbsp tomato purée
- Handful parsley (roughly chopped)
- Soak the haricot beans in a large bowl of cold water overnight. Heat oven to 180C/160C/Gas Mark 4. Meanwhile, roughly chop the onion, celery and carrot using a sharp knife such as the 5-inch paring knife found in the Tower 8 Piece Professional Knife Set.
- Drain and rinse the beans and place in the pressure cooker along with 1.5 litres water. Place over a medium heat and bring to the boil, keeping it there for around 10 minutes.
- Whilst the beans are boiling, make sure you regularly skim off any scum that appears on the surface (the solid spoon from the Tower Cerasafe 6 Piece Utensil Set is a great tool for this job).
- Add the onion, celery, carrot, Dijon mustard, sugar, treacle or molasses and tomato purée too the pressure cooker. Next, stir until everything is combine, then submerge the piece of pork in amongst the haricot beans.
- Close the lid and bring up to full pressure and cook for around for 1 hour until the beans and pork are tender.
- Release the pressure and then take the pork out of the pot and set to one side on a piece of heatproof cookware. Next, using a carving fork to hold the pork belly in place, lightly flake the pork into the dish using a sharp knife.
Serve by generously filling a serving bowl or tagine with the beans and then flaking the tender pork over the top. Sprinkle with parsley and eat with a hefty chunk of hand-torn artisan bread.
If this recipe or others from the Retro Recipe Revival series have you reaching for the apron and clamouring to get busy in the kitchen then head over to our Pressure Cookers and Food Preparation pages before you do. There’s all manner of useful appliances (in addition to those mentioned here) that can help you make this culinary creation and more!