Boston baked beans

Boston baked beans


3 people made this

About this recipe: Serve this traditional american dish with barbecued chicken or pork or as a main course with bread, rice or potatoes.

Maggie Pannell

Serves: 8 

  • 300g dried haricot beans, soaked overnight
  • 1 tbsp vegetable oil
  • 2 smoked bacon rashers, cut in half crossways
  • 1 large onion, chopped
  • 4 tbsp tomato ketchup
  • 4 tbsp treacle
  • 1 tbsp chilli sauce, or to taste
  • 50g light muscovado sugar
  • 1 tsp wholegrain mustard

Prep:1hr  ›  Cook:1hr  ›  Ready in:2hr 

  1. Drain the soaked beans and 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 the heat and simmer for 50 minutes or until tender. Drain well, reserving 375ml of the cooking liquid. Transfer the reserved liquid and the beans to a large casserole dish.
  2. Preheat the oven to 150°C (gas 2). Heat the oil in a frying pan over a medium heat. Add the bacon and fry for 5 minutes or until crisp. Remove and drain on kitchen paper, then cut up 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.
  3. Combine the ketchup, treacle, chilli sauce, sugar and mustard in a small bowl, then pour over the casserole and stir to combine.
  4. Cover and bake for 1 hour, stirring once, until hot and bubbling.


Other dried beans could be used, such as red kidney or black-eyed. Do not worry if the dried weight doesn't look much – they triple in volume when cooked. * For a quick version, use three 300g cans of haricot beans and 100ml stock. Omit step 1.

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