boston baked beans

No better way to enjoy a relaxed, cool, spring morning with the husband than with a bowl of warm, gourmet baked beans with crusty ciabatta.

Boston Baked Beans

500g dry haricot beans
1 tablespoon oil
1 onion
2 cloves garlic
1 bay leaf
handful fresh thyme
4 whole cloves
A couple of strips of bacon (optional)
1 Tbsp Worcestershire
1 carrot (sliced)
2 tsp English mustard powder
2 Tbsp tomato paste
1/4 cup brown sugar
1 tsp cayenne pepper
1 can tomatoes

To cook the beans, soak overnight (in a large bowl – they expand heaps!). Cover with water to 5cm above beans and cook for 30minutes until soft.

Heat oil in a oven proof casserole dish. Add onion, garlic,  bay leaf, thyme and cloves and cook until until onion softens. Add bacon. Stir in Worcestershire, carrot, English mustard, tomato paste,  sugar, cayenne pepper, tomatoes and the drained beans. Transfer to oven and cook for 40 mins until sauce is thickened. Serve with crusty bread and extra thyme.

Serves about 5. Freezes well in snaplock bags, ready to take to work for beans on toast!


5 thoughts

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  3. I have a few hungry folks here awaiting a portion of Boston Beans. I went step bysteo through your recipe but the beans…after THREE hours of baking…are still ‘al dente’ as we Anglo Italians put it. [noto bene ; newly bought organic haricot beans…..soaked overnight…cooked…nay boiled for at leat a half hour.I am not sure where I..or your recipe…went wrong?

    • Hi Mike. How frustrating! I’m sorry to hear this. Do you happen to be at high altitude? In which case I believe the beans need to be pressure cooked in order to soften. I’ve always cooked at sea level (or close to it) so this has never been a factor for me. As you’ve probably already researched, the other issue may be age. Organic or not, a lot of beans are sold beyond their best before date. If they haven’t softened after 3 hours then, unfortunately they most likely won’t ever.

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