Boston baked beans recipe

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

  1. Preheat the oven to 160°C/320°F/gas mark 3.
  2. 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.
  3. Place over a medium heat, bring the pot to a gentle simmer, then cover and pop in the oven for 2 hours.
  4. 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.
  5. 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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