Black treacle [I've heard that some yanks use molasses]
1/4
pt
Tomato juice (or the liquid from a can of tomatoes)
2
tb
Tomato puree
2
ts
Brown sugar (presumably the *really* brown; not raw?)
1/2
pt
Unsalted stock
INSTRUCTIONS
No one has posted or forwarded a recipe in response to my request, so I
had to find one myself (in a pommie paperback!): ELLIOT, Rose (1979) _The
Bean Book_ (Fontana/Collins). Pp. 125-126 [11th impression 1985]
Soak, drain and rinse the beans, then cook them in fresh water until they
are almost tender, and drain them again.
Set the oven to 275 F (140 C), mark 1. Peel and slice the onion. Heat
the oil in a flameproof casserole and fry the onion for about 5 minutes,
then add the rest of the ingredients and bring the mixture up to the boil.
Cover the casserole and put it into the oven; cook for about 4 hours,
stirring occasionally. "These beans are lovely served with hunks of hot
whitewheat bread, or garlic bread."
(This recipe immediately precedes the one for "Continental Lentil
Toad-in-the-Hole, but I don't know if that is significant ;-) Cheers, Ian
S. -- Ian Staples E-mail
: ianst@qdpii.ind.dpi.qld.gov.au c/- P.O. Box 1054 MAREEBA Phone
: +61 (0)70 921 555 Home 924 847 Queensland Australia 4880 Fax
: +61 (0)70 923 593 " " "
IANST@QDPII.IND.DPI.QLD.GOV.AU
(IAN STAPLES)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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