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Boston Baked Beans Recipe
A rich form of baked beans, popular with the early Puritan settlers in New England. It differs from more simple recipes by the inclusion of dark treacle and mustard.
For 8 generous helpings:
1 lb/500g Dried Haricot or Black Eye Beans
1 medium Onion, peeled and halved
2 cloves Garlic, peeled, but left whole
¼ lb/120g Streaky Bacon, roughly chopped
1 medium Onion, peeled and finely-chopped
1 rounded teaspoon (5ml) Mustard Powder
2 level tablespoons (30ml) Dark Treacle
2 tablespoons (30ml) Demerara Sugar
½ a pint/ 300ml of Water keep back from cooking the beans (see below)
4 level tablespoons (60ml) Tomato Ketchup
2 level tablespoons of Bacon fat or Butter
Salt and Pepper, to taste
1. Soak the beans for about 8 hours in cold water.
2. Drain, then cover again in cold water, add the one halved onion and the cloves of peeled garlic.
3. Bring to the boil, and cook for 90 minutes – but stop earlier if the beans burst (cooking times rather depend on the age of the beans).
4. Drain the beans, keeping ½ pint/300ml of the water.
5. Over a low heat, melt the butter or bacon fat, then add the chopped onion and chopped bacon, then ‘sweat’ them for about 3 minutes, until they look translucent – but not brown.
6. Add the beans, the mustard, treacle and sugar.
7. Add the reserved water and bring the mixture to the boil. Remove from the heat.
8. Heat an oven to 150C/300F/Gas 2.
9. Cover the bean and cook in the oven for 5 hours. Checking every hour to see if they need more hot water – they will!
10. After 4 hours, add the tomato ketchup, and add salt and pepper to taste. Bear in mind, that the bacon will have added some salt already.
See also ‘Baked Beans’