500g
2,700ml
200g
1piece
80ml
60g
2tsp
2tbsp
1tbsp
2tbsp
1tsp
1tsp
0.5tsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 500g | — | — | |
| 2 | | 2,700ml | — | — | |
| 3 | | 200g | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 80ml | — | — | |
| 6 | | 60g | — | — | |
| 7 | | 2tsp | — | — | |
| 8 | | 2tbsp | — | — | |
| 9 | | 1tbsp | — | — | |
| 10 | | 2tbsp | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 1tsp | — | — | |
| 13 | | 0.5tsp | — | — | |
| 14 | | 1tsp | — | — |
Tip the dried navy beans into a large bowl.
Dried navy beans · 500 g
Pour enough cold water over the beans to cover them by at least 5 cm.
Water · 1,500 mlLeave the beans to soak overnight, or for at least 10 hours, until swollen and softened.
Tip the soaked beans into a colander and drain away all the soaking water.
Cut the smoked streaky bacon into roughly 1 cm pieces.
Smoked streaky bacon · 200 g
Peel away the papery skin from the onion and trim the root and top.
Yellow onion · 1 pieceCut the peeled onion in half through the root.
Cut each onion half in half again to give four quarters.
Set the oven to 150 °C and allow it to come up to temperature.
Pour the water into a large saucepan.
Water · 600 ml
Tip the drained soaked navy beans from the colander into the saucepan.
Set the saucepan over high heat and bring the beans and water to a rolling boil.
Boil the beans hard for 10 minutes, skimming off any foam that rises to the surface.
Drain the par-boiled beans through a colander and set aside.
Measure the water into a large jug.
Water · 600 ml
Add the blackstrap molasses to the water in the jug.
Blackstrap molasses · 80 mlAdd the dark brown sugar to the water and blackstrap molasses.
Dark brown sugar · 60 gAdd the Dijon mustard to the dark brown sugar and blackstrap molasses mixture.
Dijon mustard · 2 tspAdd the apple cider vinegar to the Dijon mustard and dark brown sugar mixture.
Apple cider vinegar · 1 tbspAdd the Worcestershire sauce to the Dijon mustard, water and apple cider vinegar.
Worcestershire sauce · 1 tbspAdd the tomato ketchup to the Dijon mustard, water, apple cider vinegar and Worcestershire sauce.
Tomato ketchup · 2 tbspAdd the dry mustard powder to the apple cider vinegar and tomato ketchup mixture.
Dry mustard powder · 1 tspAdd the smoked paprika to the apple cider vinegar, tomato ketchup mixture and dry mustard powder.
Smoked paprika · 1 tspAdd the ground black pepper to the tomato ketchup and apple cider vinegar mixture.
Ground black pepper · 0.5 tspAdd the salt to the tomato ketchup and apple cider vinegar mixture.
Salt · 1 tspWhisk everything in the jug together until the sugar has dissolved and the mixture is well combined.
Scatter the chopped bacon into the deep ovenproof baking dish.
Add the quartered onion to the chopped bacon in the baking dish.
Add the drained par-boiled navy beans to the quartered onion and chopped bacon in the baking dish.
Pour the tomato ketchup and apple cider vinegar mixture over the par-boiled navy bean mixture in the baking dish.
Cover the baking dish tightly with kitchen foil.
Slide the covered baking dish into the oven.
Bake for 5 hours, checking occasionally that the beans are not drying out and adding a splash of water if needed.
Remove the foil from the baking dish using oven gloves, taking care of the steam.
Return the uncovered dish to the oven and bake for a further 40 minutes until the top is caramelised and the sauce has thickened.
Stir in a final tablespoon of apple cider vinegar to brighten the flavour, then stir gently to combine.
Apple cider vinegar · 1 tbspSpoon the Boston Baked Beans into a warm serving dish and bring straight to the table.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 500 g | | Tip the dried navy beans into a large bowl.⏱ 30sResultDried navy beans |
| 2 | 1,500 ml | | Pour enough cold water over the beans to cover them by at least 5 cm.⏱ 30sResultDried navy beans and water |
| 3 | — | | Leave the beans to soak overnight, or for at least 10 hours, until swollen and softened.⏱ 10 hrResultSoaked navy beans |
| 4 | Soaked navy beansstep 3 | | Tip the soaked beans into a colander and drain away all the soaking water.⏱ 1 minResultDrained soaked navy beansused in step 11 |
| 5 | 200 g | | Cut the smoked streaky bacon into roughly 1 cm pieces.⏱ 2 minResultBacon lardonsused in step 27 |
| 6 | 1 piece | | Peel away the papery skin from the onion and trim the root and top.⏱ 1 minResultPeeled yellow onion |
| 7 | Peeled yellow onionstep 6 | | Cut the peeled onion in half through the root.⏱ 1 minResultHalved onions |
| 8 | Halved onionsstep 7 | | Cut each onion half in half again to give four quarters.⏱ 1 minResultQuartered onionused in step 28 |
| 9 | — | | Set the oven to 150 °C and allow it to come up to temperature.⏱ 20 min |
| 10 | 600 ml | | Pour the water into a large saucepan.⏱ 20sResultWater |
| 11 | Drained soaked navy beansstep 4 | | Tip the drained soaked navy beans from the colander into the saucepan.⏱ 30sResultWater and drained soaked navy beans |
| 12 | — | | Set the saucepan over high heat and bring the beans and water to a rolling boil.⏱ 8 minResultBrought-to-the-boil navy beans |
| 13 | — | | Boil the beans hard for 10 minutes, skimming off any foam that rises to the surface.⏱ 10 minResultPar-boiled navy beans |
| 14 | Par-boiled navy beansstep 13 | | Drain the par-boiled beans through a colander and set aside.⏱ 1 minResultDrained par-boiled navy beansused in step 29 |
| 15 | 600 ml | | Measure the water into a large jug.⏱ 30sResultWater |
| 16 | 80 ml | | Add the blackstrap molasses to the water in the jug.⏱ 30sResultWater and blackstrap molasses |
| 17 | 60 g | | Add the dark brown sugar to the water and blackstrap molasses.⏱ 30sResultWater and blackstrap molasses and dark brown sugar |
| 18 | 2 tsp | | Add the Dijon mustard to the dark brown sugar and blackstrap molasses mixture.⏱ 30sResultWater and blackstrap molasses mixture |
| 19 | 1 tbsp | | Add the apple cider vinegar to the Dijon mustard and dark brown sugar mixture.⏱ 30sResultApple cider vinegar mixture |
| 20 | 1 tbsp | | Add the Worcestershire sauce to the Dijon mustard, water and apple cider vinegar.⏱ 30sResultApple cider vinegar mixture |
| 21 | 2 tbsp | | Add the tomato ketchup to the Dijon mustard, water, apple cider vinegar and Worcestershire sauce.⏱ 30sResultApple cider vinegar and tomato ketchup mixture |
| 22 | 1 tsp | | Add the dry mustard powder to the apple cider vinegar and tomato ketchup mixture.⏱ 30sResultApple cider vinegar and tomato ketchup mixture |
| 23 | 1 tsp | | Add the smoked paprika to the apple cider vinegar, tomato ketchup mixture and dry mustard powder.⏱ 30sResultApple cider vinegar and tomato ketchup mixture |
| 24 | 0.5 tsp | | Add the ground black pepper to the tomato ketchup and apple cider vinegar mixture.⏱ 30sResultApple cider vinegar and tomato ketchup mixture |
| 25 | 1 tsp | | Add the salt to the tomato ketchup and apple cider vinegar mixture.⏱ 30sResultApple cider vinegar and tomato ketchup mixture |
| 26 | — | | Whisk everything in the jug together until the sugar has dissolved and the mixture is well combined.⏱ 2 minResultWhisked molasses sauceused in step 30 |
| 27 | Bacon lardonsstep 5 | Scatter the chopped bacon into the deep ovenproof baking dish.⏱ 30sResultBacon lardons | |
| 28 | Quartered onionstep 8 | Add the quartered onion to the chopped bacon in the baking dish.⏱ 30sResultBacon lardons and quartered onion | |
| 29 | Drained par-boiled navy beansstep 14 | Add the drained par-boiled navy beans to the quartered onion and chopped bacon in the baking dish.⏱ 30sResultDrained par-boiled navy beans and bacon lardons and quartered onion | |
| 30 | Whisked molasses saucestep 26 | Pour the tomato ketchup and apple cider vinegar mixture over the par-boiled navy bean mixture in the baking dish.⏱ 1 minResultDrained par-boiled navy bean mixture | |
| 31 | — | | Cover the baking dish tightly with kitchen foil.⏱ 30s |
| 32 | — | | Slide the covered baking dish into the oven.⏱ 15sResultDrained par-boiled navy bean mixture |
| 33 | — | 150°C | Bake for 5 hours, checking occasionally that the beans are not drying out and adding a splash of water if needed.⏱ 5 hrResultSlow-baked beans in sauce |
| 34 | — | | Remove the foil from the baking dish using oven gloves, taking care of the steam.⏱ 1 min |
| 35 | — | 150°C | Return the uncovered dish to the oven and bake for a further 40 minutes until the top is caramelised and the sauce has thickened.⏱ 40 minResultCaramelised baked beans |
| 36 | 1 tbsp | Stir in a final tablespoon of apple cider vinegar to brighten the flavour, then stir gently to combine.⏱ 30sResultCaramelised baked beans and apple cider vinegar | |
| 37 | Caramelised baked beans and apple cider vinegarstep 36 | | Spoon the Boston Baked Beans into a warm serving dish and bring straight to the table.⏱ 1 minResultCaramelised baked beans and apple cider vinegar |
| Total Time | 16 hr 8 min | ||
| Nutrient | Per serving |
|---|---|
| 521kcal | |
| 30g | |
| 13g | |
| 4g | |
| 75g | |
| 24g | |
| 13g | |
| 928mg |
Boston Baked Beans
Slow-cooked navy beans with smoky bacon and molasses, deeply flavoured.
What you’ll doYou will soak the beans overnight, then par-boil them before assembling everything in a baking dish with bacon, quartered onion, and a molasses-based sauce. The dish goes into a low oven, covered, for five hours — check periodically that the beans are not drying out. The foil comes off for a final 40 minutes to caramelise the top, and a splash of cider vinegar is stirred through at the end to lift the flavour before serving.
Ingredients
- Dried navy beans500 g
- Water2,700 ml
- Smoked streaky bacon200 g
- Yellow onion1 piece
- Blackstrap molasses80 ml
- Dark brown sugar60 g
- Dijon mustard2 tsp
- Apple cider vinegar2 tbsp
- Worcestershire sauce1 tbsp
- Tomato ketchup2 tbsp
- Dry mustard powder1 tsp
- Smoked paprika1 tsp
- Ground black pepper0.5 tsp
- Salt1 tsp