Boston Baked Beans Recipe

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15 min


2 hr

Nutrition per portion

Calories 475 kCal 24%
Fat 16g 23%
  -  Saturates 4.5g 23%


  • 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

These baked beans will keep in the fridge for a week. You can also freeze any leftovers.

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