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.

Zoë Harpham

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.

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