Baked beans with parsley, garlic and lemon


Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

In Wales, as everywhere else in Britain, baked beans are the winter warmer of first resort. The Boston version is flavoured with maple syrup and mustard – no tomato. You can include a ham hock if you wish, but this vegetarian version is cheap and cheerful at the end of winter when there’s not much left in the larder.


  • 350 g haricot beans, soaked overnight
  • 1 tsp cracked peppercorns
  • 1


Drain the beans, put them in a roomy saucepan with 1 litre cold water, the peppercorns, bay leaf and cloves and bring to the boil. Cover loosely and simmer rapidly for about 1 hour, until the beans have softened. Check and add more boiling water if the pot looks like drying out.

Remove the bay leaf and cloves (if you can find them – if not, no matter) and transfer the beans to an ovenpr