Boston Baked Beans

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2 lb/1 kg dried haricot beans
  • 2 teaspoons mustard powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 oz/50 g tomato purée
  • 1 tablespoon golden syrup
  • 1 tablespoon black treacle
  • 2 oz/50 g dark soft brown sugar
  • 2 large onions
  • 8 oz/225 g salt belly pork
  • 1 tablespoon oil


Soak the beans overnight in cold water and drain them well. Mix the mustard, salt and pepper in an oven-proof casserole. Stir in the beans and cover with water. Add the tomato purée, syrup, treacle and brown sugar. Peel and quarter the onions and add to the casserole. Cover tightly and bake at 275°F/140°C/Gas Mark 1 for 8 hours, adding a little water if necessary so the beans do not dry out. Soak the pork in cold water, and after the beans have been cooking for 6 hours, drain the meat and cut it into 1 in/2.5cm cubes. Brown quickly on all sides in the oil, drain and stir into the casserole to cook for the remaining 2 hours.

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