Boston baked beans
I will hold my hands up and admit that this dish will win no beauty contests. It’s kind of mushy, brown and lumpy. However, I know my readers to be kind non-judgmental souls who would never base their opinions on looks alone. You see, if you look past its facade and delve right in there with your fork or maybe a big hunk of buttery bread, your taste buds will be tantalised and your mind blown. Yup, seriously!
Joking aside though, Boston baked beans are pretty darn awesome and so so easily to make. Depending on your tastes they can also be easily adapted and tweaked to your liking. I’d say this was a good base recipe that ticked all the boxes but I think next time I’d like to try a bit of smoky heat in it, with some chipotle chilli or maybe even some paprika. Dig in and enjoy!
500g dried haricot (navy) beans
700g pork shoulder, cut into 1 inch cubes
1/3 cup black treacle
1/3 soft brown sugar
4 tbsps Dijon mustard
1 large onion, diced
5 cups water
Place all of your ingredients into your slow cooked, mix well before placing the lid on and cooking on low for 10-12 hours. As a rough guide, I made mines just before bedtime and left them to cook overnight for around 10 hours. Before leaving for work I switched the slow cooker off completely before turning back on for 2 hours later that evening to finish cooking. Ideally, you could cook them all in one go, but I’m always scared to leave my slow cooker on when I’m out of the house. It’s also a good idea to check liquid levels every couple of hours and give them a bit of a stir.
After 10-12 hours the pork will be melt-in-the-mouth tender, the beans will be soft but still hold their shape and the sauce will be rich, dark and delicious. Serve up in big bowls and sit back to graciously receive high-praise from your loved ones. Told you it was easy 🙂
Serves 4 as main meal or 6 as a side dish