Recipe - Boston Beans

30 ml Waitrose Extra Virgin Olive
Oil; (2tbsp)
2 Onions; chopped
5 ml Colman's English Mustard
Powder; (1tsp)
15 ml Black treacle; (1tbsp)
1 400 g can Waitrose Chopped
Tomatoes
225 ml Stock; (8fl oz)
30 ml Waitrose Tomato Pur‚e;
(2tbsp)
10 ml Dark muscovado sugar; (2tsp)
1 Pinches Bart Spices Crushed
Chillies
1 400 g can Waitrose Red
Kidney Beans; drained and
rinsed
1 400 g can Waitrose
Cannellini Beans; drained
and rinsed
1 Ham knuckle; ham removed and
; minced
Salt
30 ml Fresh parsley; chopped
(2tbsp)

Heat the oil in a large flameproof casserole. Add the onions and fry
gently for 10 minutes or until soft.

Stir in the mustard powder, treacle, tomatoes, stock, tomato pur‚e,
sugar and chilli. Bring to the boil then stir in the beans. Cover and
simmer gently for 15 minutes. Cut the ham into 2cm (3/4") cubes and
add to the casserole. Cover and simmer for 15 more minutes.

Season with salt and stir in the chopped parsley. Serve with crusty
bread.

Converted by MC_Buster.

NOTES : This economical one pot dish is a perfect way to use the
tasty meat from a hock bone. Canned beans save cooking time, but
dried beans could be used if you have time to soak and precook them.
Serve with crusty bread for a warming supper or lunchtime dish on a
cold day. Ham knuckles are available from the Delicatessen service
counter.

Converted by MM_Buster v2.0l.