Dishes up a one-pot won­der

Evening Standard - West End Final Extra - ES Magazine - - Food - Edited by Lotte Jeffs

I didn’t get to taste the fa­mous Bos­ton baked beans when I vis­ited the East Coast city — I was too dis­tracted by the un­be­liev­able shell­fish on of­fer. But now the weather is colder, th­ese beans are just the ticket with a pip­ing hot jacket po­tato. This dish was born in New Eng­land, where mo­lasses were widely avail­able for the rum in­dus­try. Tra­di­tion­ally the beans are cooked in a ter­ra­cotta bean­pot, but a cast-iron pan works just as well. So make the most of the cold nights draw­ing in with this slow-cooked one-pot warmer.

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