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Boston BBQ beans

Name: Boston BBQ beans
Cook time: 20 min
Yield: 4
Cuisine: North America

with colcannon and maple pecans

Ready in around 20 mins

RECIPE FACT:

Boston beans was the inspiration behind America’s first convenience foods when companies such as Campbell’s starting mass producing canned baked beans.

Nutritional Info:

Energy: 1,754kJ (419kcal)
Protein: 17g
Carbohydate: 47g
Sugars: 16g
Fat, total:15g
Saturated:4g
Sodium:996mg
Contains:Eggs, Milk, Pecans

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE COLCANNON:
Place a small pot over a medium heat with a knob of butter. Once hot, add the sliced green cabbage and cook for 1-2 mins. Add the steamed potatoes then season with salt. Add 1 1/3 cup of milk and bring up to the boil over a high heat. Once boiling, cover with a lid and reduce the heat to low. Cook for 4-5 mins, checking regularly to ensure the potatoes aren’t burning. Mash with roughly with a potato masher then cover with a lid to keep warm and set aside, the mash will thicken as it cools.
2. TO PREPARE THE VEGETABLES:
Place the cannellini beans into a sieve, rinse under cold running water then drain well. Peel the red onions, cut in half and slice finely. Finley chop the parsley, discarding the stalks and set aside.
3. TO COOK THE BEANS:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the onion and cook for 3-4 mins until golden and caramelised. Add the beans and BBQ sauce, season with salt and pepper then cook for a further 1-2 mins.
TO SERVE:
Spoon colcannon into bowls and top with Boston BBQ beans. Dollop with horseradish and chive cream and sprinkle over maple pecans and chopped parsley.