MTT: Boston Baked Beans

Does Barbecued food contain Umami? I’m not sure, but these barbecue-ish Boston Baked Beans do have a taste that makes me want to simultaneously smack my lips, say “yummmmm”, smile, and rub my belly in a very contented manner. They really are that delicious and moreish.

I’d like to point out that:
1. They’re cooked with Pork Belly
2. They contain brown sugar AND treacle
3. They are cooked for 4 lovely hours

Need I say more? Like I said, just look at them. Dark, sticky, delicious. My mouth is watering.

Boston baked beans

These beans are one of my all-time favorite things right now. They are sweet, sticky, filling and because they aren’t refined carbohydrates I can kind of kid myself they’re healthy. You can be naughty like me and eat them on their own for lunch (with a beer), or you can be naughty like me and eat them with macaroni cheese and pulled pork for dinner (with a beer). Diet? What diet?

This is another recipe I prepare at lunch time and then squirrel away in oven until it’s needed that evening. The flavours almost intensify overnight so it’s a perfect candidate for making in advance and the only person I know who doesn’t like these beans is Elfie. So she gets the less-umami’d Heinz. Her loss.

Boston baked beans

Even more appealing, this recipe doesn’t require any sort of ingredient weighing. It’s all tablespoons, teaspoons, and pinches. Which makes me feel like Nigella (with a smaller bosom).

Boston baked beans

Boston baked beans

Boston baked beans

5.0 from 1 reviews
Boston Baked Beans
This recipe lists Haricot and Cannellini beans, but really you can use any combination of white beans.
Recipe type: Side dish
Serves: 4
  • 500g pork belly, in strips
  • 790g tinned white beans (approx - this should be 3 tins), I used Haricot and Cannellini
  • 2 bay leaves
  • ¼ teaspoon ground cloves
  • ½ teaspoon cinnamon
  • 3.5 tbsp tomato puree
  • 3.5 tbsp brown sugar
  • 3 tbsp black treacle
  • 2 tbsp Worcester sauce
  • 1 diced onion
  • good pinch sea salt
  1. Pre-heat your oven to 140 degrees C
  2. Chop the pork belly into slices and throw in a large, oven proof saucepan.
  3. Add all ingredients and mix well.
  4. Seal the saucepan using tin foil over the top and cover with the lid, making it as airtight as possible.
  5. Cook for 3 hours.
  6. Stir well and cook uncovered for another hour.

Leave a Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Helen wrote:

    Oh sweet lord. I think my stomach just tried to leap out of my mouth. MAKING THESE!!

    Posted 7.19.11 Reply
    • alice wrote:

      honestly, they are fantastic. One of the best things about them is that they take 4 hours to cook so you have all that time to think about how wonderful they will taste as soon as they’re out of the oven. Sweet anticipation!

      Posted 7.19.11 Reply
  2. Toffeeapple wrote:

    I used to make those when I was a housewife and we all loved them. Just me now so too much effort.

    Posted 7.20.11 Reply
  3. Jenny wrote:

    I love a good recipe especially in a slow cooker. This looks delicious. Off to scope out some more recipes from you. I am just starting to share my recipes on my blog as my pictures never come out nicely and I suck at writing formal recipe style. It’s more like a conversation of the various ways you can eat the things I make for the whole family. But yours is just lovely. I love food. if only I could eat whatever I wanted whenever I wanted. lol

    Posted 5.6.14 Reply