Boston Baked Beans
This is a quick and easy recipe for this American classic.


1 large onion
2 tablespoons olive oil
4 fl oz (120 ml) cider or apple juice
6-7 tablespoons passata
1 tablespoon black treacle or molasses
1 tablespoon demerara sugar
1 teaspoon French mustard
lb 14 oz (850 g) cooked haricot or black eyed beans, 
or 2 x 400 g cans haricot or black eyed beans
salt and freshly-ground black pepper
2 tablespoons fresh parsley, roughly chopped


1. Peel and chop the onion. Heat the oil in a heavy-bottomed casserole dish, and add the onion. Fry until lightly golden.

2. Add the cider, or apple juice, passata, black treacle, demerara sugar, and mustard. Bring to the boil.

3. Drain the beans and add to the tomato mixture. Cover and cook over a low heat for 12-15 minutes. Stir from time to time to prevent sticking.

                    4. Season to taste with salt and pepper and sprinkle with the chopped parsley. Serve hot.


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