200-300g pork brisket with skin; several strips of bacon; 1.5 cups kidney beans; 0.5 cup mustard powder; 1 onion; 0.5 cup molasses or treacle; 3 tbsp brown sugar; black pepper, salt
Boston Baked Beans
Soak the beans in cold water overnight. Bring them to the boil in clean water, remove any foam and simmer in a closed pan for 1 hour. Drain the beans retaining the liquid. Place the brisket in the bottom of a heavy dish, add the onion, beans, and mustard. Grind the sugar with a pestle and mortar and add it to the dish together with the molasses. Season and add the liquid from the beans. Bring to the boil and cook with the lid on for 2 hours. Place the beans in individual dishes and cover with bacon. Cook in the oven or under a grill until the bacon is cooked.