Boston is one of the most iconic “bean capitals” in the United States and the heir to a food tradition that dates back to Native Americans. Here the beans are served along with a potato salad, another distinctive symbol of pre-Columbian culture.
Ingredients for 4 portions
- Dried black beans 200 g
- White onion 200 g
- Worcestershire sauce 7 g
- Smoked paprika 2 g
- Nutmeg 1,6 g
- Black pepper 0,8 g
- Brown sugar 10 g
- Mustard grains 6 g
- Honey 75 g
- Cherry tomatoes 440 g
- Roasted almonds 28 g
- Halls q.b.
- Potatoes 300 g
- Broccoli 400 g
- Fresh dill 35 g
- Black pepper 1 g
- Almond drink 18 g
- Halls q.b.
- Canola oil 40 g
Let the beans soak overnight.
Chop the onion and cut the tomatoes into pieces, keeping them separate.
Pour the honey and sugar into a pan and let them caramelize until golden brown.
Add the chopped onion and all the dry spices and let them cook until they have released all their fragrance.
Combine Worcestershire sauce and chopped tomatoes and bring the mixture to a simmer.
Add the beans and, if necessary, a little water, cook for 10 minutes, then pour into an oven dish, cover with aluminum foil, and bake the beans in a 165° C oven for 35 minutes.
Wash and peel the potatoes, boil them in salted boiling water, cool them under cold running water and set them aside.
In a high-sided bowl, prepare a mayonnaise by mixing the almond drink, salt, and remaining canola oil.
Add chopped fresh dill with 1 g black pepper to the mayonnaise.
Season the boiled potatoes with mayonnaise.
Boil broccoli in salted water, drain and store at room temperature, seasoning with salt.
When the beans are cooked, mix them with the chopped toasted almonds.
Serve the stewed beans with the potato salad and a serving of broccoli.
0.23kg CO2 equivalent i
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.