Boston Beans

boston beans recipeWe are trying to eek out the autumn evenings by sitting out in the garden at dusk (and later), bundled up in coats and scarves and thick socks inside our boots, around a fire.  

I always cook something warming and delicious so we can make the most of being outside.  Last week it was soup drunk from mugs and garlic bread, but this week we had sausages in baguettes with mustard and mayo and a big hearty bowl of boston beans on the side.  Real baked beans, in a smokey, sweet, tomatoey sauce, with big chunks of pork and onion.  Delicious.  Proper autumn fare.  And absolutely nothing like the beans that come out of a tin. 

Boston Beans
Serves 4
Write a review
Prep Time
15 min
Cook Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 30 min
607 calories
45 g
108 g
42 g
12 g
26 g
386 g
297 g
11 g
2 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 607
Calories from Fat 366
% Daily Value *
Total Fat 42g
Saturated Fat 26g
Trans Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 108mg
Sodium 297mg
Total Carbohydrates 45g
Dietary Fiber 11g
Sugars 11g
Protein 12g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1x 400g tin of haricot beans
  2. 1x 200g tin of butter beans
  3. 1x 400g tin of chopped tomatoes
  4. 1 largish onion - roughly chopped into chunks
  5. Pork. I use cooked leftovers from our pork shoulder roast, but belly pork or pulled pork would be delicious. Use as much or as little as you like.
  6. 3-4 cloves of garlic, roughly chopped.
  7. 2 tbsp tomato puree
  8. 2 tbsp dark brown soft sugar
  9. 1 tsp smoked paprika
  10. 2 tsp chipotle paste
  11. 2 bay leaves
  12. 1 tsp mustard powder
  13. salt - to taste
  14. Optional: half a bottle of beer. I use a ruby ale for flavour rather than lager.
  1. First, preheat the oven to 180C. Gently fry the onion and garlic in a little olive oil until they begin to soften. Do not allow them to colour or burn. Chop up the pork and add this to the pan, then sprinkle over the smoked paprika and stir to coat. Transfer to an ovenproof casserole dish.
  2. Next, drain and rinse the beans and tip them into the pan you just used for the onions. Add the beer if you're using it, or 150mls of water if not. Stir in the chipotle paste and add this to the casserole dish.
  3. Add the tinned tomatoes and the tomato puree to the beans and onions. In a jug, dissolve the mustard powder and sugar in 500mls water and add enough to cover the beans. Set aside any leftover water - you might need it to top up the casserole if it gets a little dry during cooking.
  4. Nestle in the bay leaves, and give everything a good mix before putting it in the oven. Cook for at least an hour, or until the sauce has thickened. Halfway through cooking, remove from the oven and test the flavours. You might feel it needs a bit more sweetness, in which case sprinkle over some more sugar, add some more paprika or chipotle paste if you like it spicy and warming, and salt if you think it needs it.
  1. Although you can make this in under 2 hours, this is a dish which benefits from long slow cooking, so give it time if you can. If you have time to cook it for 2 or 3 hours the pork will be soft, and the flavours will be deliciously intense. If you're cooking it for a long time, make sure the oven is on a much cooler temperature - more like 120-140C.
I'm Counting UFOs

boston beans recipe


You may also like


  1. Hi. I love food blogs and a friend told me about yours and also “Cooking With Mr. C.” on Facebook. I just “Liked” his page and came to check you out. It looks great. I love when people share food blogs with each other. Anne

  2. Yes, yes, yes and four times, yes! These look freakin’ awesome. Pinned! Thanks so much for linking up to #recipeoftheweek. There’s a fresh linky live now – would love you to pop over and join in with another fab recipe :)

Leave a Reply

Your email address will not be published. Required fields are marked *