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#WFD- Boston Baked Beans
If you don't eat bacon, you can leave it out of the recipe or substitute with beef.
POLOKWANE – Braai’s are uniquely South African and the dishes one makes to accompany the perfectly braai’d meat is what makes the occasion.
Instead of the usual salads and rolls, why not try this recipe by What’s for Dinner to turn your braai up a notch?
Ingredients
- 62.5ml tomato sauce
- 5ml grain mustard, whole
- 1 x large onion, chopped
- 3 x bacon rashers, chopped
- 15ml oil
- 1 x KNORR Vegetable Stock Pot
- 375ml dried white haricot beans
- 62.5ml firmly packed light brown sugar
- 30ml periperi sauce
- 62.5ml golden syrup
Method
- Soak beans in water overnight.
- Drain beans, then rinse under cold running water.
- Put beans into a large saucepan, cover with cold water and bring to the boil.
- Boil rapidly for 10 minutes, then reduce to a simmer for 50 minutes, or until tender.
- Reserve 1½ cups of the bean cooking liquid.
- Transfer the reserved liquid and the beans to a large casserole dish.
- Preheat oven to 160°C.
- In a frying pan heat oil.
- Fry bacon and onion for 5 minutes until crisp.
- Stir in tomato sauce, syrup, peri-peri Sauce, sugar, mustard and KNORR Vegetable Stock Pot.
- Add to the casserole dish and stir to combine.
- Cover with a lid.
- Bake for 1 hour, stirring once, until hot and bubbling.
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