Guarnición
Beantok Baked Beans with Pancetta
5 hPara 10Nutri-Score C€€
C
5 h
5 hBeantok Baked Beans with Pancetta
receta de
Cristina with no H
@cristina.noh
4 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
navy beans (soaked overnight, then boiled 30 minutes and drained)Despensa450 g
olive oil (for the pan)Despensa30 ml
garlic (chopped, heaping spoonful)Frutas y verduras4 piezas
onion (chopped)Frutas y verduras3 piezas
pancetta (diced, 3 packages)Carne340 g
waterOtro480 ml
apple cider vinegarDespensa60 ml- molassesDespensa30 ml
ground mustardEspecias24 g- barbecue sauce (hickory bourbon style)Despensa180 ml
- Worcestershire sauceDespensa30 ml
- brown sugarDespensa200 g
- ketchupDespensa60 ml
por ración
Nutrición
219kcal
- Carbohidratos
- 33 g
- Proteínas
- 8 g
- Grasas
- 6 g
lo que usará
Utensilios
Olla de cocción lenta
Sartén- Olla
Escurridor
paso a paso
Preparación
- Paso 1
Soak and boil the beans
- Soak the navy beans in plenty of water overnight.
- Drain, cover with fresh water and boil for 30 minutes, then drain.
- Paso 2
Fry the onions, garlic and pancetta
- Drizzle olive oil into a pan and add the chopped garlic.
- Add the chopped onions and the diced pancetta.
- Fry until everything is softened and the pancetta has released its juices.
- Paso 3
Load the slow cooker
- Transfer the beans and the pancetta mixture with all its juices into the slow cooker.
- Add the water, apple cider vinegar, molasses, ground mustard, barbecue sauce, Worcestershire sauce, brown sugar and ketchup.
- Stir well so the sweet and savoury flavours are evenly mixed.
- Paso 4
Cook low and slow
- Cover and cook on high for 3 hours, or on low for 5 to 6 hours, until thick and glossy.
- Paso 5
Serve
- Stir and serve hot, on its own or as a side.
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