Boston baked beans

Boston baked beans

Ben's Meat Bible
Benito Martin

These beans are awesome! Try them as part of a Mexican breakfast with grilled chorizo sausages, poached eggs, chipotle salsa and a wedge of avocado – it’s the perfect way to start your weekend.


Quantity Ingredient
400g dried borlotti beans, soaked overnight in water
125ml olive oil
1 bay leaf
500g smoked pancetta, diced
1 onion, finely chopped
150ml molasses
1 1/2 tablespoons freshly ground black pepper
1 1/2 tablespoons english mustard powder
500ml tomato sauce
75ml worcestershire sauce
100g soft brown sugar
salt, to taste


  1. Drain the beans, place them in a large saucepan and cover with water. Add the olive oil and bay leaf, and bring to the boil. Simmer over low–medium heat for about 45 minutes, or until the beans are tender. The beans should be completely submerged; if they start to get too dry, add more just-boiled water from a kettle (never add cold water).
  2. Preheat the oven to 165°C.
  3. Once the beans are tender, drain off enough water so the beans are only just covered. Stir in the pancetta and onion.
  4. In a large flameproof casserole dish, combine the molasses, pepper, mustard powder, tomato and worcestershire sauces and brown sugar. Bring the mixture to a boil over high heat, then add the beans and mix well. Season to taste with salt, if necessary, and cover the casserole with a round of baking paper and a sheet of aluminium foil.
  5. Bake for 2 hours in the preheated oven, until the beans are very tender. Uncover halfway through cooking, adding more water if necessary to prevent the beans from drying out. Remove from the oven, check the seasoning and serve hot.
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