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Beantok Baked Beans with Pancetta
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Beantok Baked Beans with Pancetta

5 hPour 10Nutri-Score C€€
par @cristina.noh4 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • navy beans (soaked overnight, then boiled 30 minutes and drained)Épicerie450 g
  • olive oil (for the pan)Épicerie30 ml
  • garlic (chopped, heaping spoonful)Fruits et légumes4 morceaux
  • onion (chopped)Fruits et légumes3 morceaux
  • pancetta (diced, 3 packages)Viandes340 g
  • waterAutres480 ml
  • apple cider vinegarÉpicerie60 ml
  • molassesÉpicerie30 ml
  • ground mustardÉpices24 g
  • barbecue sauce (hickory bourbon style)Épicerie180 ml
  • Worcestershire sauceÉpicerie30 ml
  • brown sugarÉpicerie200 g
  • ketchupÉpicerie60 ml

par portion

Nutrition

219kcal

Glucides
33 g
Protéines
8 g
Lipides
6 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Mijoteuse
  • Poêle
  • Marmite
  • Passoire

pas à pas

Préparation

  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.
    Étape 1

  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.
    Étape 2

  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.
    Étape 3

  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.
    Étape 4

  5. Serve

    • Stir and serve hot, on its own or as a side.
    Étape 5
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