Boston baked beans recipe
The recipe is super simple, you just need to let the oven do its work. Be patient though as the beans can take a good 3 hours to become beautifully creamy. And don’t forget to soak your beans overnight before starting to cook!
Ingredients
- 350 g dried haricot beans, soaked overnight in cold water, covered with at least 8cm (3in) water
- 2 onions, peeled and quartered
- 8 cloves
- 60 g dark muscovado sugar
- 50 g dark treacle
- 50 g ketchup
- 1 tsp sweet smoked paprika
- 1 tbsp English mustard
- 2 tbsp red wine vinegar
- 700 g pork belly, rind removed and cut into 5cm (2in) pieces
- 1 pinch each of sea salt and freshly ground black pepper
- 12.3 oz dried haricot beans, soaked overnight in cold water, covered with at least 8cm (3in) water
- 2 onions, peeled and quartered
- 8 cloves
- 2.1 oz dark muscovado sugar
- 1.8 oz dark treacle
- 1.8 oz ketchup
- 1 tsp sweet smoked paprika
- 1 tbsp English mustard
- 2 tbsp red wine vinegar
- 24.7 oz pork belly, rind removed and cut into 5cm (2in) pieces
- 1 pinch each of sea salt and freshly ground black pepper
- 12.3 oz dried haricot beans, soaked overnight in cold water, covered with at least 8cm (3in) water
- 2 onions, peeled and quartered
- 8 cloves
- 2.1 oz dark muscovado sugar
- 1.8 oz dark treacle
- 1.8 oz ketchup
- 1 tsp sweet smoked paprika
- 1 tbsp English mustard
- 2 tbsp red wine vinegar
- 24.7 oz pork belly, rind removed and cut into 5cm (2in) pieces
- 1 pinch each of sea salt and freshly ground black pepper
Details
- Cuisine: American
- Recipe Type: Beans
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 300 mins
- Serves: 4
Step-by-step
- Preheat the oven to 160°C/320°F/gas mark 3.
- Rinse the soaked haricot beans and put them in a deep pot. Stud the onion quarters with the cloves and add those to the pot with all the other ingredients. Add 1 litre (35fl oz/4½ cups) water to the pot.
- Place over a medium heat, bring the pot to a gentle simmer, then cover and pop in the oven for 2 hours.
- Give it a good stir and add 1½ tsp salt. Return to the oven, covered once again, for another 2–3 hours until the beans are creamy soft and the sauce thickened. If you want it a little thicker, continue to cook on the hob until the beans are to your desired consistency. Taste for seasoning and add a little more salt if you feel it needs it.
- Serve with a green salad and some crusty bread.
This recipe is from Foolproof One-Pot by Alan Rosenthal (Quadrille, £12.99). Photography by Rita Platts.
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