Boston baked beans

• pack dried haricot beans↗500g g
• onions↗2

  roughly chopped

• celery↗2

  sticks, roughly chopped

• carrots↗2

  roughly chopped

• Dijon mustard↗2 tbsp tbsp
• light muscovado sugar↗2 tbsp tbsp
• ½ tbsp black treacle or molasses tbsp
• tomato purée↗2 tbsp tbsp
• piece pork belly800g g
• handful parsley↗

  roughly chopped

Step-by-step instructions

1. 1

   Soak the beans in a large bowl of cold water for at least 4 hrs or overnight. Heat oven to 180C/160C fan/gas 4. Drain and rinse the beans and put in a large flameproof casserole with 1.5 litres water. Boil for 10 mins, skimming off any scum that appears on the surface.

2. 2

   Add the onion, celery, carrot, Dijon mustard, sugar, treacle or molasses and tomato purée. Stir until everything is well mixed, then bury the piece of pork in among the beans. Cover tightly and cook in the oven for 2-2½ hrs until the beans and pork are very tender. Check halfway through the cooking time and top up with hot water from the kettle if necessary.

3. 3

   Take the pork out of the pot. Cut into large chunks and serve with the beans, sprinkled with parsley.