Boston baked beans

    Boston baked beans


    4 people made this

    About this recipe: Serve this traditional American bean dish with barbecued chicken or pork or with bread, rice or potatoes for a vegetarian meal.

    Serves: 8 

    • 1½ cups dried cannellini beans
    • 1 tablespoon (15ml) vegetable oil
    • 2 bacon rashers (50g), rind removed, halved crosswise
    • 1 large onion, chopped
    • ¼ cup tomato sauce
    • ¼ cup treacle or golden syrup
    • 1 tablespoon chilli sauce, or to taste
    • ¼ cup firmly packed light brown sugar
    • 1 teaspoon wholegrain mustard

    Prep:15min  ›  Cook:2hr15min  ›  Ready in:2hr30min 

    1. Soak the beans in water overnight. Drain the beans, then rinse under cold running water. Put them in a large saucepan, cover with cold water and bring to the boil. Boil rapidly for 10 minutes, then reduce to a simmer for 50 minutes, or until tender. Drain well, reserving 1½ cups of the bean cooking liquid. Transfer the reserved liquid and the beans to a large casserole dish.
    2. Preheat the oven to 150°C. Heat the oil in a frying pan over a moderate heat. Add the bacon and fry for 5 minutes until crisp. Remove and drain on paper towels, then cut into small pieces. Cook the onion in the bacon fat left in the pan for 5 minutes, or until soft. Add the bacon and onion to the casserole dish.
    3. Combine the tomato sauce, treacle or golden syrup, chilli sauce, sugar and mustard in a small bowl, then pour into the casserole dish and stir to combine. Cover with a lid or piece of foil and bake for 1 hour, stirring once, until hot and bubbling. Serve hot.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate