Boston Baked Beans 1

Course : Beans
Serves: 4
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12 ounces haricot beans
1 large onion
1 tablespoon oil
1 teaspoon dry mustard
2 teaspoons black treacle
1/4 pint tomato juice -- (or the liquid from a can of tomatoes)
2 tablespoons tomato puree
2 teaspoons brown sugar
1/2 pint unsalted stock

Preparation / Directions:

Soak, drain and rinse the beans, then cook them in fresh water until they are almost tender, and drain them again. Set the oven to 275 F (140 C), mark 1. Peel and slice the onion. Heat the oil in a flameproof casserole and fry the onion for about 5 minutes, then add the rest of the ingredients and bring the mixture up to the boil. Cover the casserole and put it into the oven; cook for about 4 hours, stirring occasionally.


Nutritional Information:

56 Calories (kcal); 4g Total Fat; (54% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 143mg Sodium

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