Zurich Legacy Kitchen Cookbook - Book - Page 14
E l i z a b et h C on n ic k
Mum's
Boston Beans
Mum was a brilliant ‘get the job
done’ cook, and these Boston
Beans capture her perfectly:
comforting, unfussy and made
with whatever was around.
Years after losing her, one
mouthful took me straight back
to our kitchen table, reminding
me just how powerfully food
can hold a memory.
INGREDIENTS
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2 tins Heinz Baked Beans
½ onion, finely diced
2–3 garlic cloves, minced
Bacon
English mustard
Ketchup
Worcestershire sauce
Tabasco
Salt and pepper
Toast, to serve
or my y
:)
SWAP OUT
Soft rolls
Toast
METHOD
Add the bacon to a large oven-proof pot and fry until golden and a little
crisp. Remove from the pan and set aside, leaving all that lovely bacon fat
behind.
Turn the heat down low, then add the onion and garlic, stirring regularly
until softened and making sure they don’t catch.
Tip in the baked beans, then add a good dollop of mustard and ketchup,
along with a splash of Worcestershire sauce and Tabasco. Give everything
a good stir.
Chop the bacon into small pieces and add it back to the pot, then leave
everything to cook gently for another 10 minutes or so, until the beans are
nice and thick.
Season to taste, then serve over a slice of toast, or with a soft roll for
dipping.
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