We grew up eating Pork and Beans every other week. I think my mother grew tired of serving it the way it was; opening the can and then serving it to us. So she looked up another way and found a recipe for this. It became so popular that we would also serve this dish during children’s parties.
I am now recreating, from memory, the way my mother made baked beans for us.
Boston Baked Beans is a very stretchable dish and I mean really stretchable! Very similar to the fishes and loaves! I also read that you can use maple syrup or honey to sweeten it.
Boston Baked Beans
This white beans and bacon cooked in a tomato sauce dish is my recreation of what my mother used to serve us as children, her homemade version of canned pork and beans.
- 250 grams pork belly rasher - boiled in water, with a bit of salt and 10 whole peppercorns; then slice into ½-inch slices
- ½ cup sliced onion
- 2 tablespoons cooking oil
- ½ cup broth from the cooking liquid of the pork
- 2 cans pork and beans or plain beans
- 1 tablespoon tomato paste
- 2 tablespoons sugar
- 2 pieces bacon slices - cut into 1-inch strips
- 1 can of Vienna sausages - each sliced into 3 parts - you may also use hotdogs or German sausages
- Dash of freshly ground black pepper
- Dash salt
In medium sized saucepan, pour in the oil and set over medium-low fire.
Now add the onions and sauté for 1 minute and then add the sliced pork belly. Continue to sauté for 2 minutes.
Now add the bacon and continue to sauté for another 2 minutes.
Then add the tomato paste, and the broth. Simmer for 2 minutes.
Add the sugar, beans, pepper and salt. Simmer for 3 minutes then add the Vienna sausages. Mix gently.
Transfer the mixture to a glass Pyrex tray.
Turn on the oven at 176ºC (350ºF) and bake the pork and beans for 15 minutes before serving.