Boston baked beans recipe
This makes a big pan of beans, plenty for six or even eight people, so it’s great for a kitchen supper with friends. It tastes best made a day ahead, and the beans need soaking the day before that. Eat with greens – buttered cabbage is good – and toasted slices of bread. Fancy more meat? Grilled pork chops or preservative-free sausages will go down a treat.
Timings
Prep time: 15 minutes
Cook time: 1 hour 40 minutes
Serves
6-8
Ingredients
500g dried haricot beans, soaked overnight
5 rashers streaky bacon (about 75g), chopped
2 onions, chopped
4 garlic cloves, crushed
1 tbsp English mustard
375ml chicken/turkey/pork stock or use the bean cooking water
5 tbsp tomato ketchup
3 tbsp molasses, black treacle or muscovado sugar
A dash of chilli sauce
1 thick slice of bread, made into breadcrumbs
1 tbsp olive oil
Method
Drain the soaked beans and cover with cold water again. Add 1 tsp salt and bring to the boil. Simmer until really tender, about an hour (the exact time depends how old the beans are).
Drain the beans, keeping the cooking water in a jug.
Heat the same pan and add the bacon. Cook over a medium heat until the fat runs, then add the onion. It’ll seem a bit dry, and you can add some oil if you like, but it should be fine without. Fry gently for 10-15 minutes, until the onion is tinged with gold.
Stir in the garlic and cook for another minute, then add the beans, mustard and stock or cooking water.
Simmer until slightly creamy, then stir in the ketchup, molasses, treacle or sugar, and the chilli sauce. Season and allow to cool and chill (or freeze) until you’re ready to eat.
To serve, preheat the oven to 200C/180C fan/gas mark 6.
Tip the beans into an ovenproof dish and scatter with breadcrumbs. Drizzle with a little olive oil and bake for about 30 minutes, until the crumb crust is golden.
