Boston Baked Beans

Soak 200 g of canoli beans in cold water overnight with a piece of kombu.

Cut an onion in half and a carrot in half, keeping them in big chunks for easy removal later.

Add the onion, carrot, and a bay leaf to the soaked beans.

Put the beans on the stove, bring to a boil, cover, and cook under pressure for about 15 minutes.

Boil 400 g of pork belly to release any scum, then skim off the scum and set the water aside.

Drain the cooked beans, keeping the cooking liquid, and discard the kombu, onion, bay leaf, and carrot.

Preheat the oven to 140°C for a fan oven (160°C for a conventional oven).

To 300 ml of the bean cooking liquid, add 100 g of black strap molasses, 1 tablespoon of Dijon mustard, and 0.5 teaspoon of ground cloves.

Add the pork belly to the mixture, ensuring any rind is facing upwards, then cover and place in the oven for 2 hours.

Check the beans after 2 hours; if needed, add salt and return to the oven uncovered to evaporate excess liquid for about 30 minutes.

Equipment Needed

Spice Level: