- 1 tbsp (15ml) oil
- 200g (7oz) smoked bacon lardons
- 1 onion, finely sliced
- 2 x 400g (14oz) tinned cannellini beans, drained
- 1 x 400g (14oz) kidney beans
- 75g (3oz) brown sugar
- 2 tbsp (30ml) black treacle
- 1 tbsp english mustard
- ½ tsp paprika
- 400g (14oz) chopped tomatoes
- 300ml (½ pt) beef stock
- crusty bread, toasted
- to serve
- curly parsley (optional)
Preheat the oven to 180C/160C fan/Gas 4. Heat the oil in a large pan or casserole dish and cook the bacon lardons and onion for 5 minutes until the bacon is crispy.
Stir through the beans, sugar, treacle, mustard, paprika and chopped tomatoes. Add 300ml (½ pt) beef stock so that the beans are just covered then cover the pan with a lid.
Transfer to the oven for 2 hours until the beans are soft and the sauce has thickened. Alternatively simmer on the hob for 2 hours stirring every now and then to ensure it doesn’t dry out. Serve on toast and scattering with parsley.
Top Tip for making Boston Baked Beans
These baked beans will keep in the fridge for a week. You can also freeze any leftovers.