Boston Baked Beans Recipe

Ingredients

• 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)

Method

1. 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.

2. 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.

3. 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.