Boston Baked Beans

Shopping list

• 300 g dried haricot beans (navy beans) — soaked overnight

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• 1 piece onion — peeled and finely chopped

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• 150 g streaky bacon — chopped into small pieces

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• 60 ml black treacle (molasses)

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• 60 g dark brown soft sugar

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• 2 tbsp tomato ketchup

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• 1 tbsp Dijon mustard

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• 1 tbsp cider vinegar

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• 400 ml water

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• 1 pinch salt and black pepper — to taste

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Step by step

1. 1

   Preheat the oven to 150°C (130°C fan).

2. 2

   Drain and rinse the soaked beans thoroughly.

3. 3

   Place the beans in a large ovenproof casserole dish with a lid.

4. 4

   Add the onion and bacon, stirring to combine.

5. 5

   In a jug, mix together the treacle, brown sugar, ketchup, mustard, vinegar and water. Season with a pinch of salt and pepper.

6. 6

   Pour the molasses mixture over the beans, ensuring they are well coated.

7. 7

   Cover the dish tightly with the lid and bake for 4 hours, stirring every hour and adding a splash more water if the mixture looks dry.

8. 8

   Remove the lid for the final 30 minutes to allow the top to caramelise slightly.

9. 9

   Check seasoning and serve warm as a side dish to grilled meats or hot dogs.