Warm up with Boston baked beans for a taste of New England.
400g/14½oz dried haricot beans
3 onions, quartered
75g/2¾oz muscavado sugar
50g/2oz pomegranate molasses
1 tbsp Dijon mustard
1 clove garlic, sliced
25ml/1fl oz sherry vinegar
800g/1lb 12oz thick cut pancetta, cut into 3cm/1¼in squares
salt and freshly ground black pepper
1 tbsp chopped fresh parsley
Place the beans in a large bowl and cover with water (about 10cm over the top). Soak overnight.
Rinse the beans well and transfer to an ovenproof saucepan. Cover with water and cook for 40 minutes, or until just tender (this may take a lot longer depending on the freshness of the beans). Top the pan up with water as necessary.
Preheat the oven to 160C/325F/Gas 3.
Add the remaining ingredients, except the parsley. Cover with a lid and bake in the oven for 3 hours.
Stir in the parsley, season to taste with salt and freshly ground black pepper and serve with crusty buttered bread.
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