Boston Baked Beans

How to make Boston Baked Beans.

Ingredients to serve 8 people:

  • 450g dried haricot beans
  • 2 onions, peeled and very finely diced
  • 4 thick streaky bacon rashers (finely chopped)
  • 1 x 400g tin chopped tomatoes
  • 6 tablespoons molasses (or black treacle)
  • 75g brown sugar
  • 3 tablespoons tomato ketchup
  • 2 teaspoons dry English mustard powder (or 1 tablespoon ready-made Dijon mustard)
  • 1 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 150mls water

Instructions:

Put the beans into a large bowl and cover with water to at least 4″/10cms above them, and soak overnight.

Next day, put them into a large saucepan with fresh water and boil them for 10 minutes.

Drain them well and spoon them into the crock pot/slow cooker.

Add the remaining ingredients and mix well with a wooded spoon.

Put the lid on the crock pot/slow cooker and set the temperature for low and cook for 8 hours until the beans are soft.

You can start the beans off on high to cut back on the cooking time – cook on high for 3 hours and then on low for 3 hours.

Serve the beans as an accompaniment to ribs, beef, bacon, ham or on toast for a hearty snack or light lunch.

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