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Beantok Baked Beans with Pancetta
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Beantok Baked Beans with Pancetta

5 godz.Porcje: 10Nutri-Score C€€
od @cristina.noh4 importyugotowano 0 razy
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Składniki

10 osób
  • navy beans (soaked overnight, then boiled 30 minutes and drained)Spiżarnia450 g
  • olive oil (for the pan)Spiżarnia30 ml
  • garlic (chopped, heaping spoonful)Warzywa i owoce4 kawałki
  • onion (chopped)Warzywa i owoce3 kawałki
  • pancetta (diced, 3 packages)Mięso340 g
  • waterInne480 ml
  • apple cider vinegarSpiżarnia60 ml
  • molassesSpiżarnia30 ml
  • ground mustardPrzyprawy24 g
  • barbecue sauce (hickory bourbon style)Spiżarnia180 ml
  • Worcestershire sauceSpiżarnia30 ml
  • brown sugarSpiżarnia200 g
  • ketchupSpiżarnia60 ml

na porcję

Wartości odżywcze

219kcal

Węglowodany
33 g
Białko
8 g
Tłuszcz
6 g
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Przybory

  • Wolnowar
  • Patelnia
  • Garnek
  • Durszlak

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4

  5. Serve

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