3 hours


Boston baked beans

  • 300g of dried white haricot beans, soaked for at least 4 hours
  • 1 bay leaf
  • 1 carrot, peeled and quartered
  • 1 onion, peeled and quartered
  • 1 garlic clove, peeled and bashed
  • 250g of pork belly, (salted or smoked if possible) diced
  • 100g of blackstrap molasses
  • 1 tbsp of Dijon mustard
  • 1 tsp onion granules
  • 1 tsp garlic granules
  • 1 pinch of cloves
  • salt
  • pepper


Drain the soaked beans and place in a pan with the bay leaf, carrot, onion and garlic. Top up with water and cook for 30 minutes or until beans are cooked but not too soft as they will also be baked in the oven. Keep an eye on the water level and top up if needed
Place the pork belly in a pan and top up with water. Bring up to the boil, skim off the scum from the surface, then drain and set aside
Once the beans are cooked, drain, reserving 350ml of the cooking water and discarding the carrot and onion. Place the beans into an oven proof dish with a lid (or use tin foil)
Preheat the oven to 160°C/gas mark 3
Stir the molasses, mustard and spices into the reserved cooking water. Season with salt and pepper
Add the pork to the beans and stir in the cooking sauce. Cover with a lid and bake for 2–3 hours. Remove the lid for the last 30 minutes and give the beans a stir. The final 30 minutes should allow the sauce to reduce and become nice and sticky