- 300g dried cannellini beans
- 1 fresh bay leaf
- 1 tbsp vegetable oil
- 500g beef shin, cut into 4cm chunks
- 120g smoked lardons
- 1 large onion, cut into wedges
- 2 large garlic cloves, thinly sliced
- 100g treacle
- 2 tbsp tomato purée
- 1 tbsp mustard powder
- pinch of ground cloves
- jacket potatoes or bread and coleslaw, to serve
HOW TO FREEZELeave the beans to cool completely, then spoon into freezerproof containers, seal and label before freezing for up to three months.
HOW TO DEFROSTDefrost in the fridge overnight and take out of the fridge 2 hrs before cooking. Or, leave at room temperature for 6 hrs.
HOW TO REHEATOnce defrosted, tip the beans into a saucepan, cover with a lid and cook over a medium heat for 20-25 mins until piping hot, stirring often.
VEGGIE BOSTON BEANSAdd 600g cannellini beans in step 1 and omit the beef and lardons in step 2. These are still just as tasty with jackets, potato wedges, or roast vegetables..