Boston Baked Beans

• 4 tsp olive oil
• 14 oz pork belly, cut into small cubes
• 8 None baby onions, peeled and halved
• 4 cloves garlic, crushed
• 1/3 cup molasses
• 2 tbsp packed brown sugar
• 1 tbsp ground mustard
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• None None Crusty toast and chopped parsley, to serve

1. Heat 2 tsp of the oil in large saucepan on high heat. Brown pork in batches, 2-3 mins each. Transfer to a plate.
2. Heat remaining 2 tsp oil in same pan on medium heat. Saute onion and garlic, 3-4 mins, until tender.
3. Return pork to pan. Add molasses, brown sugar and mustard. Bring to a boil. Reduce heat to low and simmer, covered, 40 mins.
4. Stir in beans. Return to boil. Simmer, uncovered, 15-20 mins, until pork is tender.
5. Serve baked beans on crusty toast. Sprinkle with parsley.

olive oil, pork belly, baby onions, garlic, molasses, brown sugar, ground mustard, cannellini beans, crusty

Taken from recipes-plus.com/api/v2.0/recipes/25766 (may not work)