You are here:

Boston baked beans

Preparation time:: 15 mins plus overnight soaking time
Cooking time:: 1 hour 20

Serves:: 8

Rating:

(5)

Rate it:Sign in to rate

Baked beans are a great old fashioned full of flavour dish... and you can have it for breakfast, lunch or dinner!

&nbps;

Ingredients

500g dry haricot beans
2 tsp sea salt
2 Tbsp olive oil
1 brown onion, finely sliced
1 clove garlic, crushed
1 bay leaf
3 sprigs thyme
4 whole cloves
4 rashes bacon, diced
1 Tbsp Worcestershire sauce
1 carrot, roughly sliced
2 tsp dry English mustard
2 Tbsp tomato paste
¼ cup brown sugar
2 tsp cayenne pepper
400g can diced tomatoes
Sea salt and freshly ground black pepper, to season
Crusty bread slices, toasted, buttered, to serve
Extra thyme sprigs, to serve

Notes

Per serve: 1284kJ; protein 19.5g; total fat 9g (sat. fat 2g); carbs 33g; sodium 1096mg; GI estimate low (does not include ‘to serve’ items).

Method

1. Put haricot beans in a large bowl, cover completely with water, then soak overnight.

2. Drain beans, then put in a large pan. Cover with water to about 5cm above beans, add salt and cook over a medium heat for 30 minutes or until tender. Drain and set aside.

3. Preheat oven to 140°C. Heat oil in a large ovenproof pan over a medium heat. Add onion, garlic, bay leaf, thyme and cloves, and cook for 3 minutes or until onion is translucent. Add bacon and cook for 4 minutes or until browned. Stir in Worcestershire sauce, carrot, mustard, tomato paste, sugar, cayenne pepper, tomatoes and beans. Season.

4. Remove pan from heat. Put lid on pan, transfer to oven and cook for 40 minutes or until sauce is thickened. Put bean mixture on buttered toast, then top with extra thyme to serve.

Tips

- If you’re short on time, you can use canned cannellini beans, drained, in place of the dry haricot beans. Navy and borlotti beans work well in this recipe, too.
- Leftovers will keep well in the fridge for up to two weeks.

- You can freeze these beans, then add to soups or bolognese sauce for a real flavour burst.

YOU MIGHT ALSO LIKE THIS RECIPE

Author: Better Homes and Gardens Magazine - May 2011
Stylist: Fiona Rigg
Photographer: Marina Oliphant

Food Photos

Show:

2 Comments

Post your comment

0 0
Jill Lu03:31am Thursday 31st May 2012 ESTReport Abuse
在家上網就可增加收入請複製右邊英文Now.to/6v5g
Reply
0 0
Kerry12:02pm Monday 10th October 2011 ESTReport Abuse
These baked beans sound really good. I really like that the recipe states the Glycaemic Index estimate, makes it much easier that work out whether my husband can eat it or not (he's diabetic). I will definitely be trying this recipe soon.
Reply