MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vermont Baked Beans
 Categories: Beans
      Yield: 6 Servings
 
 
      500 g  Haricot beans (1 lb); soaked overnight
      500 g  Salt pork or unsmoked bacon
             - in the piece (1 lb)
        4 cl Garlic; finely chopped
        6 tb Tomato passata
        3 tb Maple syrup
        3 tb Molasses
        3 tb Dry English mustard
        3 tb Cider vinegar
        2    Bay leaves
             Salt and pepper
        6    Cloves
        2    Onions; quartered
        3 tb Fresh flat-leaf parsley;
             - roughly chopped
  
  Drain and rinse the beans and put them in a large, heavy-bottomed
  casserole. Add enough water to cover them by about 5 cm (2") and
  bring to a boil. Boil hard for 10 minutes, then turn the heat down
  to a simmer, cover and cook for about an hour, or until the beans
  are tender but not completely soft. Check the water to ensure the
  beans don't boil dry.
  
  Preheat the oven to 140 C/275 F.
  
  Cut the pork or bacon into 5 cm (2") cubes and add it to the beans
  along with the garlic, passata, maple syrup, molasses, mustard,
  vinegar, bay leaves, and pepper (don't add salt yet as you need to
  see how salty the beans become being cooked with the salt pork or
  bacon). Stick the cloves into the quartered onions and add them too.
  Add more water if you need to, so that the beans are covered.
  
  Replace the lid, put the casserole in a preheated oven, and back for 2
  hours. Remove the lid, stir, and put the casserole back in the oven
  for another hour to brown and thicken. Do check during this last hour
  to make sure the beans aren't becoming tooo dry. Taste for seasoning
  and stir in the parsley.
  
  Recipe by Diana Henry
  
  Recipe FROM: Roast Figs Sugar Snow. London: Octopus Publishing, 2005
 
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