Today was a funny day, one of those "I don't really have much planned except I should go and get bits to make dinner" type of deals. I went for a wander to the market, with plans to just pick up some smokey Speck to make Boston Baked Beans, and ended up coming home with not only dinner ingredients, but some rye sourdough, Egyptian dukkah and a piece of local jerky the size of my head. Oops!
Lunch time! Egyptian dukkah is delicious served with some crusty bread dipped in olive oil & Balsamic vinegar.
As I would have expected, the sound of smokey speck incorporated into a home-y, hearty dish piqued the interest of a few friends so I thought I'd put the recipe up for everyone to use. It's a delicious, tangy dish with a kick of chilli, a punch of mustard and of course the gorgeous combination of tomatoey-smokey-sugary sauce. I'm sure you'll see with the list of ingredients, this is by NO MEANS a healthy, every day dish. But there's nothing stopping you from whipping this up when you need some comforting food to pick you up & treat yourself to this super easy, practically two step recipe :)
Boston Baked Beans
- 1 tablespoon olive oil
- 1 large brown onion
- 300g piece of speck (I like smoked speck for this!) rind removed, chopped finely
- 1/4 cup golden syrup (or treacle)
- 1/3 cup firmly packed brown sugar
- 2 tablespoons dijon mustard
- 1 tablespoon worcestershire sauce
- 1 tablespoon hot chilli sauce
- 410g canned crushed tomatoes
- 2 tablespoons tomato paste
- 400g canned cannellini beans, rinsed & drained
- 400g canned butter beans, rinsed & drained
- 400g canned borlotti beans, rinsed & drained
- 1 1/2 cups salt reduced chicken stock
To prep: Chop onion and speck, and set aside. Drain and rinse your beans in a colander over the sink, and prepare the stock if you're using a stock cube or powder.
From there, it's super easy! Heat oil in a large pot over medium-high heat, cook onion and speck, stirring, for 10 minutes or until lightly browned.
Add syrup, sugar, mustard, sauces, tomatoes, paste, beans and stock; bring to the boil. Reduce heat; simmer, uncovered, for 25 minutes or untul sauce thickens.
Serve with crusty bread & baby spinach. Or, if you're feeling super cheeky and decadent, I've heard these are exceptionally good served on a hotdog ;)
Let me know how you go with it, I hope you dig it!