Recipe for Boston Beans 
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Yield:
4 servings
Ingredients:
Amount Ingredient
30 ml Waitrose Extra Virgin Olive Oil, (2tbsp)
2 x Onions, chopped
5 ml Colmans English Mustard Powder, (1tsp)
15 ml Black treacle, (1tbsp)
1 x 400 g can Waitrose Chopped Tomatoes
225 ml Stock, (8fl oz)
30 ml Waitrose Tomato Puree, (2tbsp)
10 ml Dark muscovado sugar, (2tsp)
1 pch Bart Spices Crushed Chillies
1 x 400 g can Waitrose Red Kidney Beans, drained and rinsed
1 x 400 g can Waitrose Cannellini Beans, drained and rinsed
1 x Ham knuckle, ham removed and diced
Salt
Instructions:
Instructions: Heat the oil in a large flameproof casserole. Add the onions and fry gently for 10 minutes or until soft.

Stir in the mustard powder, treacle, tomatoes, stock, tomato puree, sugar and chilli. Bring to the boil then stir in the beans. Cover and simmer gently for 15 minutes. Cut the ham into 2cm (3/4") cubes and add to the casserole. Cover and simmer for 15 more minutes.

Season with salt and stir in the chopped parsley. Serve with crusty bread.

NOTES : This economical one pot dish is a perfect way to use the tasty meat from a hock bone. Canned beans save cooking time, but dried beans could be used if you have time to soak and pre-cook them.

Serve with crusty bread for a warming supper or lunchtime dish on a cold day. Ham knuckles are available from the Delicatessen service counter.

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