Wednesday, September 5, 2012


Maple Baked Beans


  • 1 tablespoon vegetable oil
  •  200g speck+ or flat pancetta, trimmed and chopped
  •  1 brown onion, chopped
  •  1 teaspoon mustard powder
  •  2 teaspoons tomato paste
  •  1 teaspoon Worcestershire sauce
  •  1 tablespoon brown sugar
  •  2 tablespoons maple syrup
  •  ½ cup (125ml) chicken stock
  •  1 cup (250ml) tomato puree (sauce)
  •  sea salt and cracked black pepper
  •  2 x 240g g cans butter beans, drained and rinsed
  •  toasted sourdough ore rye bread, to serve


  Heat oil in a saucepan over high heat. Add the speck and cook for 5 minutes. Add onion and cook for 2 minutes or until browned. Add the mustard powder, tomato paste and Worcestershire and cook for 2 minutes. Add the sugar, maple syrup, stock, tomato purée, salt and pepper and cook for 5–8 minutes or until slightly thickened. Add the beans and cook for a further 2–3 minutes or until heated through. Serve with the bread. Serves 4.


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The Boutique Markets Team