Boston Style Baked Beans

    2 hours 30 minutes

    Homemade baked beans are the best! They are a great accompaniment at a barbecue or simply served with toast.

    12 people made this

    Serves: 8 

    • 1 1/2 cups dried cannellini beans
    • 1 tablespoon vegetable oil
    • 2 bacon rashers, rind removed, halved crosswise
    • 1 large onion, diced
    • 1/4 cup tomato sauce
    • 1/4 cup treacle or golden syrup
    • 1 tablespoon chilli sauce, or to taste
    • 1/4 cup firmly packed light brown sugar
    • 1 teaspoon wholegrain mustard

    Preparation:15min  ›  Cook:2hours15min  ›  Ready in:2hours30min 

    1. Soak the beans in water overnight. Drain the beans then rinse under cold running water. Put them in a large saucepan, cover with cold water and bring to the boil. Boil rapidly for 10 minutes, then reduce to a simmer for 50 minutes, or until tender. Drain well, reserving 1 1/2 cups of the bean cooking liquid. Transfer the reserved liquid and the beans to a large casserole dish.
    2. Preheat the oven to 150 degrees C. Heat the oil in a frying pan over a moderate heat. Add the bacon and fry for 5 minutes until crisp. Remove and drain on paper towels, then cut into small pieces. Cook the onion in the bacon fat left in the pan for 5 minutes, or until soft. Add the bacon and onion to the casserole dish.
    3. Combine the tomato sauce, treacle or golden syrup, chilli sauce, sugar and mustard in a small bowl, then pour into the casserole dish and stir to combine. Cover with a lid or piece of foil and bake for 1 hour, stirring once, until hot and bubbling. Serve hot.

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    Reviews in English (4)


    This dish is very easy to make - I would venture to think, almost fool proof and smells, looks and tastes great. Quite a bit sweeter than what I thought it would be, so people could reduce the sugar a bit if they are not into sweet tastes but was lovely as is. Perfection with garlicy mashed potatoes! I am going to try freezing it in snap lock bags in small portions and if it works out well, I hope to keep a regular supply to whip out and defrost whenever we feel like some beans on toast for breakfast or something.  -  01 Jul 2011


    Was a little slack in the measuring the sauces but I think it was almost close. I did not hold much hope while cooking it but when I tasted it I was so pleased. REALLY nice. Will make it again and again.  -  05 May 2013


    Used different ingredients. I used a combination of red kidney beans, borlotti beans and great northern beans. Instead of bacon, I pulled a bacon hock out of the freezer, partly defrosted it and then just threw it in with the beans to cook in the oven. Afterwards, pulled it out, cut off chunks of bacon and stirred them back in.  -  01 Jul 2011