Side
Beantok Baked Beans with Pancetta
5 hServes 10Nutri-Score C€€
C
5 h
5 hBeantok Baked Beans with Pancetta
what you need
Ingredients
navy beans (soaked overnight, then boiled 30 minutes and drained)Pantry450 g
olive oil (for the pan)Pantry30 ml
garlic (chopped, heaping spoonful)Produce4 pieces
onion (chopped)Produce3 pieces
pancetta (diced, 3 packages)Meat340 g
waterOther480 ml
apple cider vinegarPantry60 ml- molassesPantry30 ml
ground mustardSpices24 g- barbecue sauce (hickory bourbon style)Pantry180 ml
- Worcestershire saucePantry30 ml
- brown sugarPantry200 g
- ketchupPantry60 ml
per serving
Nutrition
219kcal
- Carbs
- 33 g
- Proteins
- 8 g
- Fat
- 6 g
what you’ll use
Tools
Slow cooker
Frying pan- Stockpot
Colander
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Serve
- Stir and serve hot, on its own or as a side.
most cooked first