Boston Baked Beans

A comforting dish with a rich, smoky twist — these Boston Baked Beans are brought to life with generous pieces of De Gustibus Pancetta Block. Slow-cooked with tender cannellini beans, tangy tomatoes, and a touch of sweetness, this is rustic food at its best. Serve with crusty bread and good company — it’s a dish made for sharing.
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Ingredients:
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  • 2 x 400g tins cannellini beans, drained and rinsed
  • 500g De Gustibus Pancetta Block, cut into chunks
  • 1 large onion, sliced
  • 3 garlic cloves, crushed
  • 2 tsp English mustard powder
  • 2 tsp soft brown sugar
  • 1 tbsp date molasses or black treacle
  • 1 tbsp tomato purée
  • 1 tbsp apple cider vinegar
  • 400g tin Rodolfi chopped tomatoes
  • 2 bay leaves
  • Crusty bread, to serve
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Recipe:
  1. Drain and rinse the tinned cannellini beans and set them aside.
  1. Heat a large casserole dish over medium heat, add the chunks of De Gustibus Pancetta Block and cook until beautifully crisp and golden. Scoop out the pancetta and set aside.
  1. Add the sliced onion to the casserole and sauté until starting to turn golden at the edges — a little colour means lots of flavour! Add the crushed garlic and cook for 1 more minute.
  1. Now stir in the mustard powder, brown sugar, date molasses (or black treacle), tomato purée, apple cider vinegar, and the Rodolfi chopped tomatoes. Stir everything together and cook for 30 seconds to let the flavours begin to mingle.
  1. Return the drained cannellini beans to the pan along with 400-500ml of water (or enough to loosen the sauce slightly). Add the bay leaves and 1 teaspoon of salt. Mix well, bring everything to a gentle boil, then return the pork belly to the casserole and cover with a tight-fitting lid.
  1. Transfer the casserole to a preheated oven at 160°C (140°C fan) / gas mark 3. Cook for 1 hour, or until the beans are soft, and the sauce rich and thick. Halfway through, give the beans a check — season if needed and add a splash more water if they look too dry.
  1. Serve hot in generous bowls with plenty of crusty bread to mop up the delicious sauce. Buon appetito!
Bellissimo - enjoy!
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