Boston Beans Recipe

• 30 ml Waitrose Extra Virgin Extra virgin olive oil, (2tbsp)
• 2 x Onions, minced
• 5 ml Colman's English Mustard Pwdr, (1tsp)
• 15 ml Black treacle, (1tbsp)
• 1 x 400 g can Waitrose Minced Tomatoes
• 225 ml Stock, (8fl ounce)
• 30 ml Waitrose Tomato Puree, (2tbsp)
• 10 ml Dark muscovado sugar, (2tsp)
• 1 pch Bart Spices Crushed Chillies
• 1 x 400 g can Waitrose Red Kidney Beans, liquid removed and rinsed
• 1 x 400 g can Waitrose Cannellini Beans, liquid removed and rinsed
• 1 x Ham knuckle, ham removed and diced Salt
• 30 ml Fresh parsley, minced (2tbsp)

1. Heat the oil in a large flameproof casserole.
2. Add in the onions and fry gently for 10 min or possibly till soft.
3. Stir in the mustard pwdr, treacle, tomatoes, stock, tomato puree, sugar and chilli.
4. Bring to the boil then stir in the beans.
5. Cover and simmer gently for 15 min.
6. Cut the ham into 2cm (3/4") cubes and add in to the casserole.
7. Cover and simmer for 15 more min.
8. Season with salt and stir in the minced parsley.
9. Serve with crusty bread.
10. NOTES : This economical one pot dish is a perfect way to use the tasty meat from a hock bone.
11. Canned beans save cooking time, but dry beans could be used if you have time to soak and pre-cook them.
12. Serve with crusty bread for a warming supper or possibly lunchtime dish on a cool day.
13. Ham knuckles are available from the Delicatessen service counter.

olive oil, onions, black treacle, tomatoes, tomato puree, muscovado sugar, chillies, waitrose red, beans, ham knuckle, parsley

Taken from cookeatshare.com/recipes/boston-beans-89218 (may not work)