Boston Baked Beans with Marmite is a modern British recipe for a classic twist on a traditional American favourite, Boston Baked Beans that adds a little marmite to the mix. The full recipe is presented here and I hope you enjoy this classic British version of: Boston Baked Beans with Marmite.
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This is an unusual British twist on traditional Boston beans that adds the yeast extract product, Marmite, as a rather unusual flavouring.
Ingredients:
500g dried haricot beans
50ml black treacle (molasses)
1 tbsp brown sugar
1 tsp mustard powder
1 tsp Marmite
1/2 tsp freshly-ground black pepper
1/2 medium onion, peeled
125g belly pork (with rind)
Method:
Pick over the beans, place in a large bowl then cover with water and set aside to soak over night. The following day, drain the beans, place in a pan, cover with plenty of water and bring to a boil. Skim off any foam from the surface of the beans then reduce the heat to a simmer and continue cooking until the beans are soft and their skins begin to burst (about 90 minutes). Drain the beans at this point (reserve the cooking liquid).
Combine the treacle, brown sugar, mustard powder, Marmite and black pepper with 1l of the hot cooking liquid and stir to dissolve. Place the onion in the base of an ovenproof casseroled dish then pour the beans over the top. Score the rind of the pork and push it down into the beans (set it skin side uppermost). Pour the seasoned liquid on top (add more liquid or water so it comes level with the top of the beans) then cover the casserole and transfer to an oven pre-heated to 100°C. Bake in the low oven for 9 hours. Every hour add boiling water to keep the beans just covered.
For the final hour of cooking remove the cover from the casserole so that the pork rind browns. When ready, remove the pork and slice. Divide the beans between four plates, arrange the pork on top and serve with generous chunks of good sourdough bread.
