Slow Cooked Boston Beans with Mustard Mash
100g FAGE Total
500g mashed potato
2 tbsp English mustard
2 tins haricot beans, washed & drained
24 small pickling onions, peeled & left whole
500g belly pork lean, small diced
2oz soft brown sugar
3 tbsp tomato puree
Salt & pepper
- Mix the mashed potato, yoghurt and mustard together.
- On parchment / baking paper pipe the mashed potato into 8 duchess piles or towers.
- To make the Boston beans, place the remaining ingredients in a heavy duty saucepan. Bring to the boil, then simmer for 40 – 45 minutes, until tender
- In a pre-heated oven, 180°C / 360°F / Gas Mark 4, cook the mustard mash piles for approximately 5 minutes until golden and serve with the Boston beans.