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Beantok Baked Beans with Pancetta
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Beantok Baked Beans with Pancetta

5 uVoor 10Nutri-Score C€€
van @cristina.noh4 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

10 personen
  • navy beans (soaked overnight, then boiled 30 minutes and drained)Voorraadkast450 g
  • olive oil (for the pan)Voorraadkast30 ml
  • garlic (chopped, heaping spoonful)Groente en fruit4 stukken
  • onion (chopped)Groente en fruit3 stukken
  • pancetta (diced, 3 packages)Vlees340 g
  • waterOverig480 ml
  • apple cider vinegarVoorraadkast60 ml
  • molassesVoorraadkast30 ml
  • ground mustardKruiden en specerijen24 g
  • barbecue sauce (hickory bourbon style)Voorraadkast180 ml
  • Worcestershire sauceVoorraadkast30 ml
  • brown sugarVoorraadkast200 g
  • ketchupVoorraadkast60 ml

per portie

Voedingswaarden

219kcal

Koolhydraten
33 g
Eiwitten
8 g
Vetten
6 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Slowcooker
  • Koekenpan
  • Soeppan
  • Vergiet

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Serve

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