Boston Baked Beans by Ben O'Donoghue

Put 400 grams of bologna beans in a pot with 4 to 5 liters of water.

Add 1 whole tomato, 1 bay leaf, and 1 cup of olive oil to the pot.

Boil the beans vigorously until they are soft and the skins are intact.

Do not add salt while cooking the beans to prevent them from hardening.

Once the beans are soft, prepare the sauce by combining lots of tomato ketchup, diced onions, brown sugar, hot English mustard, Worcestershire sauce, and molasses in a separate pot.

Bring the sauce to a boil to dissolve the sugars, then add 400 grams of pancetta.

Pour the sauce mixture into the cooked beans.

If the beans have too much water, add boiling water as needed during cooking.

Transfer the beans to a baking tray lined with parchment paper and cover with foil.

Bake in the oven at 150 degrees Celsius for about 1 hour.

Check the beans after 1 hour; if they are not cooked, leave them in longer.

Mix the baked beans before serving.

Equipment Needed

Spice Level: