Boston Beans

Ingredients

1.	Pre-heat the oven to Gas Mark 1 / 140°C / 275°F
2.	Add the chopped pork to a casserole dish with a little olive oil, and over a low-medium heat, cook until the pork starts to render and get slightly crispy
3.	Add the onions and stir through. Cook for a few minutes until the onions start to soften, then add the garlic
4.	Tip the tins of beans into the casserole dish, water and all, then add enough cold water to cover (about 1 pint). Bring to the boil, then reduce heat to a simmer
5.	Add the molasses, mustard powder, salt, sugar, garlic, tomato puree, liquid smoke and Worcestershire Sauce and mix together
6.	Put the lid on the dish and bake in the oven for 3 hours
7.	Take the lid off and stir the contents, then place back in the oven. Cook for a further hour stirring occasionally until thickened. If they look too dry, add a spot of warm water
8.	Serve while hot. They are great on toast, with barbecued meats, jacket potatoes or over cheese scones

The baked beans will keep in the fridge, in a sealed jar or tupperware container, for two weeks. You can also freeze any leftovers.