I decided to have a go at making a big batch of the famous American version at home. I am sure every American, more to the point Bostonian has there own version of Boston Baked Beans, this is one that I have decided to make. I served these yesterday with the blackest jacket potatoes ever, don't ask !
If there had been any left overs, I know we would have been enjoying it this week for breakfast: with potato hash brown waffles, with fried eggs, with toast,. The natural molasses flavour does take some getting used too. D suggested maybe spicing it up for next time, perhaps a tablespoon of chilli sauce. I like that suggestion.
This post is linked to Just Another Meatless Monday hosted by What's for Dinner Mom?
Boston Baked Beans.
Serves 8 – 10 as as an accompaniment
400g dried cannelini or haricot beans, soaked overnight then boiled the following day until tender.
1 large onions, finely sliced and chopped
Enough water to cover the beans
salt and pepper
2 teaspoons of mustard
Drain beans and place in a large casserole/ovenproof dish or slow cooker. Add remaining ingredients. Cover with foil and simmer for 3 hours in the oven, checking every hour to stir and perhaps add a little water. Or 8 to 10 hours in a slow cooker, stir from time to time.