Slow Cooker Boston Baked Beans Recipe

Boston Baked BeansThese aren’t your traditional baked beans. They are a meal in themselves! However, if you are vegetarian or vegan (or just on a tight budget) you can omit the belly pork from the recipe and they still make a delicious tasty side dish.

Ingredients for Boston Baked Beans:

  • 1 lb dried haricot beans (soaked in plenty of cold water overnight)
  • 2 large tomatoes (skinned and chopped)
  • 2 tablespoons black treacle
  • 1 tablespoon English mustard
  • Salt and pepper
  • 1 lb belly pork (diced into 2″ cubes and rind removed)
  • 2 medium onions (peeled and thinly sliced)

Method for Boston Baked Beans:

  1. Soak the beans in plenty of cold water overnight. Bring to a fast boil for 5 minutes and then reduce to a simmer for 15 minutes.
  2. Drain and reserve ¾ pint of the cooking liquid.
  3. Pour the reserved liquid into a saucepan, add the tomatoes and simmer for 10 minutes.
  4. Strain the liquid and return to the pan. Add the treacle, mustard and salt and pepper to taste.
  5. Put the beans, pork and onions into a the slow cooker.  Pour the sauce over the top – allowing plenty of space for the beans to swell further during cooking.
  6. Cook on the low setting for 8 hours. After about 4 hours examine the beans and if they are still very hard, raise the temperature to medium. If they are becoming too dry, add a little boiling water.

Serves 6 as a side and 3-4 depending on appetite as a main. Will keep in the fridge for about a week in a sealed container or can be frozen.

Posted in All Recipes, Bean, Pulses and Rice Recipes, Pork Recipes, Slow Cooking
One comment on “Slow Cooker Boston Baked Beans Recipe
  1. Simone says:

    Tried the recipe this week, delicious!!! 🙂

    The only changes I’d make could be: replace treacle with soft brown sugar (it will avoid the strong, liquorice-like back taste); use a can of chopped tomatoes to make the whole recipe juicier 😉

    Nonetheless it is worth making, and it keeps perfectly in the fridge.

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