Boston Baked Beans
These oven-baked beans are cooked slowly to create a richly flavoured vegetable dish’a revelation if you’ve only ever eaten the canned variety. Serve Boston baked beans alongside grilled meat, together with potatoes or bread.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
| Servings | Prep Time | Cook Time | Passive Time |
| 6servings | 15minutes | 5hours | 8hours soaking |
| Servings | Prep Time |
| 6servings | 15minutes |
| Cook Time | Passive Time |
| 5hours | 8hours soaking |
- 220 g dried white navy beans soaked for at least 8 hours
- 1 tbsp sunflower oil
- 5 shallots finely chopped
- 2 garlic cloves crushed
- 2 stalks celery finely chopped
- 1 796ml can diced tomatoes
- 2 tsp dried mixed herbs
- 2 cups dry cider
- pepper to taste
- 2 tbsp dark brown sugar
- 1 tbsp black treacle
- 1 tsp Dijon mustard
- sprigs fresh Italian parsley to garnish
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Ingredients
Servings: servings
Units:
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- Drain the soaked beans and rinse under cold running water. Place them in a saucepan, cover with plenty of fresh cold water and bring to a boil. Boil rapidly for 10 minutes, then reduce the heat and simmer for 50–60 minutes or until tender. Drain well and place in a flameproof casserole dish.
- Preheat the oven to 325ºF (160ºC). Heat the oil in a saucepan, add the shallots, garlic and celery, and sauté for about 5 minutes or until softened, stirring occasionally.
- Stir in the canned tomatoes with their juice, the dried herbs, cider and pepper. Cover and bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Add the sugar, treacle and mustard to the tomato sauce, and mix. Pour the sauce over the beans and stir to mix. Cover the casserole and bake for 3 1⁄2 hours, stirring occasionally. Serve the Boston baked beans hot, garnished with Italian parsley.
Boston baked beans variations: Instead of white navy beans, you can substitute other dried beans, such as black-eyed beans or cannellini beans.
Per serving: 146 calories, 4 g protein, 4 g total fat, 0.4 g saturated fat, 0 mg cholesterol, 19 g total carbohydrate, 16 g sugars, 5 g fibre, 61 mg sodium
Treacle is a sticky fluid refined from molasses. Though it is primarily carbohydrate in the form of sugar, black treacle can provide useful amounts of potassium, calcium and iron.
