Name: Boston baked beans
Prep time: 30 min
Cook time: 600 min
Total time: 630 min
Yield: 4
Ingredients: 1 large brown onion (200g), chopped finely; 300 gram piece speck, rind removed, chopped finely; 1/4 cup (90g) golden syrup; 1/3 cup (75g) firmly packed brown sugar; 2 tablespoon dijon mustard; 1 tablespoon worcestershire sauce; 1 tablespoon hot chilli sauce; 410 gram canned crushed tomatoes; 400 gram canned cannellini beans, rinsed, drained; 400 gram canned butter beans, rinsed, drained; 400 gram canned borlotti beans, rinsed, rained; 3 cup (750ml) chicken stock; 1/2 cup finely chopped fresh flat-leaf parsley

Boston baked beans

Hot, heart and the ultimate comfort food, these delicious slow cooked Boston-style baked beans are great enjoyed with a thick slice of toast for breakfast, lunch or dinner.

Serves 4

Prep

30M

Cook

10H

Total

10H 30M

Ingredients

1 large brown onion (200g), chopped finely

300 gram piece speck, rind removed, chopped finely

1/4 cup (90g) golden syrup

1/3 cup (75g) firmly packed brown sugar

2 tablespoon dijon mustard

1 tablespoon worcestershire sauce

1 tablespoon hot chilli sauce

410 gram canned crushed tomatoes

400 gram canned cannellini beans, rinsed, drained

400 gram canned butter beans, rinsed, drained

400 gram canned borlotti beans, rinsed, rained

3 cup (750ml) chicken stock

1/2 cup finely chopped fresh flat-leaf parsley

Method

Place onion, speck, syrup, sugar, mustard, sauces, tomatoes, beans and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 9 hours. Uncover, cook, on low, for 1 hour or until thickened slightly. Season to taste.

Serve beans sprinkled with parsley.

Suitable to freeze at the end of step 1. You could substitute golden syrup with treacle for a darker, richer mixture. Serve dish with baby spinach leaves and crusty bread.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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