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Boston baked beans
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2 tbsp olive oil
½ onion, finely chopped
3 cloves garlic
1 tsp Cooks’ Ingredients Smoked Paprika
½ tsp ground cloves
10ml cider vinegar
150ml chicken stock
2 tbsp Waitrose Light Brown Soft Sugar
4 slices smoked streaky bacon, finely diced
160g chorizo sausage, skinned and diced
90g pack Cooks’ Ingredients Pulled Ham Hock
400g can essential Waitrose Butter Beans
2 tbsp barbecue sauce
2 tbsp chopped fresh parsley
1. To make the sauce for the beans, heat half the olive oil in a deep-sided frying pan and gently fry the onion until soft. Add the garlic, smoked paprika and ground cloves and cook for a further 3 minutes. Stir in the cider vinegar, passata, chicken stock and sugar and season well. Cover the pan and simmer for about 20 minutes, until thickened, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
2. Meanwhile, heat the remaining oil in a separate frying pan and fry the bacon until golden brown and crisp. Add the chorizo and ham hock and cook for 3 minutes.
3. When thickened, remove the sauce from the heat and blitz until smooth using a stick blender or food processor. Season to taste. Return the sauce to the pan and stir in the butter beans, cooked meats and barbecue sauce, heating through. Sprinkle with the chopped parsley and serve.
Typical values per serving:
This recipe was first published in January 2016.