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.

  • 30 mins preparation
  • 10 hrs cooking
  • Serves 4
  • Print


Boston baked beans
  • 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
  • 1
    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.
  • 2
    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.

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