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

250ml water

Salt & pepper

  1. Mix the mashed potato, yoghurt and mustard together.
  2. On parchment / baking paper pipe the mashed potato into 8 duchess piles or towers.
  3. 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
  4. 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.