Lakeland 70053, Инструкция пользователя

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BOSTON BAKED BEANS - Serves 4
Dried haricot beans 250g
Olive oil 1 tbsp
Pork belly 175g, trimmed of excess fat and diced into 2cm cubes
Onion 1 medium, peeled and chopped
Garlic 2 cloves, peeled and crushed
Vegetable stock 500ml
Tomato purée 2 tbsp
Treacle 1 tbsp
Dark muscovado sugar 50g
Mustard powder 1 tsp
Salt and black pepper Freshly ground
Ingredient Quantity
• Place the beans in a large bowl and cover with plenty of cold water. Cover and leave to soak
overnight. Your beans may double in size at least so ensure you have plenty of water covering them.
• The next day drain off your beans and place them in your Microwave Pressure Cooker.
• Preheat the oil in a frying pan then add the pork belly, onion and garlic and sauté for 3-4 minutes or
until browned. Then add these to your cooker.
• Add the remaining ingredients to your cooker and stir thoroughly. Place the lid on top and seal.
Place the cooker in the microwave and cook on HIGH for 20 minutes. Carefully remove cooker from
the microwave and allow the pressure to drop.
• When the pressure has dropped remove the lid and stir thoroughly. Place the lid on top, seal and
return the cooker to the microwave and cook on HIGH for a further 20 minutes.
• Carefully remove cooker from microwave and allow the pressure to drop. When the pressure has
dropped remove the lid and stir thoroughly. Adjust seasoning and serve.
Tip:
As all dried beans will vary very slightly in their absorbency levels, if your beans have absorbed all of
their liquid towards the end of cooking simply add a little extra stock for the final cook time.