Boston baked beans recipe

  • Serves 12
  • 1hr cooking and 45mins soaking time
  • 209 calories / serving
  • Freezable
  • Healthy
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Soak the beans overnight in plenty of fresh cold water. Drain and rinse, then put in a heavy, ovenproof pan or casserole, with fresh water to cover the beans by about 5cm (2in). Bring to the boil and boil briskly for 10 minutes. Remove scum. Lower the heat and simmer gently, covered with a lid, for about 45 minutes until the beans are tender but not completely soft.

Snip the bacon into pieces and dry fry with the onion until onion is tender. Add to the beans with the tomato purée, brown sugar, black treacle, mustard, Worcestershire sauce and garlic. Season with black pepper.

Bring back to the boil and simmer for a further 30 minutes until the beans are meltingly tender.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 500g (1lb) white haricot beans
  • 200g (7oz) smoked back bacon
  • 1 large onion, peeled and finely chopped
  • 5tbsp tomato purée
  • 50g (2oz) soft brown sugar
  • 2tbsp black treacle
  • 2tsp English mustard powder
  • 1tbsp Worcestershire sauce
  • 2 garlic cloves, chopped
  • freshly ground black pepper
  • Energy 880kj 209kcal 10%
  • Fat 4g 5%
  • Saturates 1g 6%
  • Sugars 8g 9%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 27.7g Protein 11.4g Fibre 10.4g


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